Rabarberwaie - Swiss Rhubarb Tart
Simple tarts like these often grace Swiss tables. Rhubarb, that hearty vegetable that makes wonderfully tangy fillings for tarts and pies, is a mainstay of almost every Swiss garden, so traditional Waien, tarts that have a custard cream poured over the fruit before baki9ng, are justly popular.
Makes one 10-inch tart, about 8 servings
1 pound fresh rhubarb rinsed and cut into 1/2-inch pieces
1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1 cup light cream or half-and-half
One 10-inch tart crust made from Sweet Pastry Dough, see below
Ground cinnamon for sprinkling on the filling
- Set a rack in the lowest level of the oven and preheat to 350˚F.
- Arrange the rhubarb in the pastry crust.
- Evenly whisk the sugar and flour together in a mixing bowl. Add the eggs and vanilla and whisk smooth. Whisk in the cream.
- Pour the filling over the rhubarb without over filling or the custard will overflow.
- Sparingly sprinkle the top of the tart with cinnamon if you like.
- Bake the tart until the edge of the crust is deep golden and the filling is set, 40 to 45 minutes.
- Cool the tart on a rack, then unmold and slide the tart from the pan bottom to a platter.
Serving: Cut the tart into wedges. It needs no accompaniment.
Storage: Keep the tart at a cool room temperature until serving time. Wrap and refrigerate leftovers and bring them to room temperature before serving again.
Sweet Pastry Crust
Pulse 1 cup all-purpose flour, 3 tablespoons sugar, a pinch of salt, and 1/2 teaspoon baking powder in the food processor. Add 4 tablespoons cold butter cut into 10 pieces and pulse until finely mixed. Add 1 large egg and pulse again until the dough forms a ball. Roll on a floured surface and fit into a 10-inch tart pan with removable bottom; sever excess dough at top of pan and chill until needed.