Wednesday, April 26, 2006
No Sugar Added Rhubarb Tart
Ingredients for filling:
4 cups chopped Rhubarb
1/2 cup sugar free strawberry jam
2 ounces blueberry concentrate
2 Tablespoons freshly squeezed orange juice
2 Tablespoons flour
1 Tablespoon butter
Procedure for filling:
In a saucepan on the stovetop on medium heat. Add 1 Tablespoon butter until melted. Then add the orange juice and blueberry concentrate. Next add the sugar free strawberry jam. Gently add the 4 cups chopped Rhubarb. Mix in the 2 Tablespoons of flour. Bring to a boil and than reduce heat to low. Cool and refrigerate until the tart crust is ready.
Ingredients for tart crust:
3 cups all-purpose flour
1 teaspoon salt
2 sticks and 4 tablespoons very cold butter
8 Tablespoons of ice cold water
3 teaspoons of freshly squeezed orange juice
Procedure for tart crust:
Preheat the oven to 375 degrees.
In a large bowl place flour and salt and mix. Than add 2 sticks plus 4 tablespoons of very cold butter. Using a pastry blender or your fingertips break up the butter into pea size pieces in the flour mixture. Add some of the ice cold water and the 3 teaspoons of freshly squeezed orange juice. Mix with pastry scraper and/or spatula until just combined. Add a couple more tablespoons of the ice cold water. All the water may not be needed or extra water may need to be added depending on the humidity. Form into a ball and flatten into a disc. Place dough in the refrigerator to rest for 1 hour. On a lightly floured board place the disc of tart dough and roll one direction at a time until rolled out into a 9 inch circle. Place the dough into the bottom of the tart pan that has been sprayed with non-stick cooking spray. Press down into the sides and cut edges off to protect from burning. Pre bake in 375 degree oven for 12 minutes. Remove from oven and brush with egg wash. Place in oven for 2 more minutes. Remove from oven and fill with the rhubarb mixture. Bake for 45-50 minutes depending on oven temperature.
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