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| General Category : Cookies-Bars-Squares |
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| Food Group : Eggs, Grains, Fruits, Nuts, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| A sweet, cookielike dough surrounds a moist centre of seasonal rhubarb in this attractive tart, which is easy to eat once it's cut into picnic-friendly squares. |
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Ingredients
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1 orange |
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5 cups (1.25 L) chopped rhubarb |
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1-1/4 cups (300 mL) granulated sugar |
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Pinch salt |
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3 tbsp (45 mL) cornstarch |
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2/3 cup (150 mL) ground almonds |
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1 egg yolk |
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2 tbsp (30 mL) milk |
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2 tbsp (30 mL) Demerara or coarse sugar |
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Pastry: |
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2-1/4 cups (560 mL) all-purpose flour |
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3 tbsp (45 mL) granulated sugar |
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2 tsp (10 mL) baking powder |
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1/4 tsp (1 mL) salt |
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1/2 cup (125 mL) unsalted butter, softened |
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1/4 cup (60 mL) cream cheese, softened |
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2 tbsp (30 mL) sour cream |
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Grated rind of 1 orange |
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1 tsp (5 mL) vanilla |
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2 eggs |
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Preparation
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Grate rind of orange; set aside for pastry. Juice orange. In saucepan, combine orange juice, rhubarb, sugar and salt. Simmer over medium-low heat until thick and mushy, about 15 minutes. Mix cornstarch with 3 tbsp/45 mL water until dissolved; stir into rhubarb mixture and simmer for 2 minutes. Let cool.
Pastry: In bowl, whisk together flour, sugar, baking powder and salt. In food processor, mix together butter, cream cheese, sour cream, orange rind, vanilla and eggs until smooth. Add flour mixture; process just until dough forms loose ball. On lightly floured surface, knead dough until smooth, about 30 seconds; divide in half and form into 2 discs. (Make-ahead: Refrigerate for up to 1 day; bring to room temperature before using.)
Line 15- x 10-inch/38 x 25 cm rimmed baking sheet with parchment paper. Roll out 1 disc of dough into rectangle large enough to fit bottom of pan plus 1/2 inch/1 cm on each side; fit into bottom and up sides of prepared pan. Spread almonds over dough; cover with rhubarb mixture. Roll remaining dough out into rectangle about 1/4 inch/5 mm thick. Using pastry wheel, cut into 1-inch/2.5 cm wide strips; arrange in lattice pattern over rhubarb mixture. Mix yolk with milk; brush tops of strips with egg mixture and sprinkle with sugar. Bake in bottom third of 375°F/190°C oven until pastry is golden and filling is bubbly, 25 to 30 minutes. Let cool. Cut into squares.
Makes 12 to 16 servings.
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Nutritional information
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| Per each of 16 servings: about 261 cal, 5 g pro, 11 g total fat (5 g sat. fat), 38 g carb, 2 g fibre, 56 mg chol, 98 mg sodium. % RDI: 7% calcium, 9% iron, 9% vit A, 10% vit C, 20% folate. |
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Source
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Homemakers Magazine: June 2007
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