Fresh Rhubarb Tart

Ingredients

all-purpose flour

1 1/4 cups

butter cold, cubed

6 oz

salt

1/4 tsp

ice water

3 tbsp

rhubarb sliced into ½-inch pieces

1 1/2 lbs

sugar

3/4 cup

cornstarch

2 tbsp

lemon zest

1 tsp

butter melted

1 tbsp

Method

1. 01Pulse flour, cold butter, and salt until breadcrumb texture.
2. 02Add ice water 1 tbsp at a time, pulse until dough just comes together.
3. 03Form dough into disk, wrap, chill 30 min.30 min
4. 04Preheat oven to 400°F.
5. 05Roll dough to ⅛-inch thickness, fit into 9-inch tart pan, trim edges.
6. 06Prick bottom with fork, chill 15 min.15 min
7. 07Line crust with parchment, fill with pie weights, bake 12 min.12 min
8. 08Remove weights and parchment, bake 3 min more until set.3 min
9. 09Toss rhubarb with sugar, cornstarch, and lemon zest.
10. 10Spread rhubarb in crust, brush edges with melted butter.
11. 11Bake 35 to 40 min until filling bubbles and crust is golden.38 min
12. 12Cool on rack 15 min before serving.15 min