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  • Cathy Cute

    Brown Sugar Rhubarb Tart Serves: 8-10 Base tart shell recipe adapted from: Smitten Kitchen Rhubarb Compote: 1 3/4 pounds rhubarb, sliced 1 1/2 cups of granulated sugar 3 tablespoons unsalted butter 1/4 teaspoon salt 1/2 teaspoon cinnamon Tart Shell: 1 1/2 cups all-purpose flour (187.5 grams) 1/2 cup granulated sugar (this is the adaptation from a normal tart shell which usually uses confectioner's sugar, this makes your tart a tad more "rustic") 1/4 teaspoon salt 1 stick plus 1 tablespoon (9 tablespoons, 4 1/2 ounces) unsalted butter, cut into small pieces and chilled or frozen 1 large egg 2 tablespoons cold water Brown Sugar Crumble Topping: 1/2 cup light brown sugar 2 1/2 tablespoons all-purpose flour. 1/2 teaspoon cinnamon 3 tablespoons unsalted butter, cut into small pieces and chilled. Let's start with the compote. In a large dutch oven or saucepan, combine rhubarb, sugar, butter, salt, and cinnamon. Cook over low heat, stirring here and there, until the rhubarb breaks down and pieces are soft. You don't want all of it to turn to mush, so take it off the heat when the pieces are softened. Set the compote aside. Butter a 9-inch tart pan with a removable bottom and set aside. In a food processor, pulse the flour, sugar, and salt together until combined. Next, add your chilled butter and pulse until the mixture looks like coarse cornmeal. Finally, add your egg and pulse until just combined. Turn crumbly dough out onto a lightly floured surface. Add your two tablespoons of cold water and knead lightly with your hands until the dough comes together. Take your buttered tart pan, and press your dough into the pan. Butter the shiny side of a sheet of aluminum foil and place on top of the dough in the pan. Transfer to the freezer for 30 minutes. Preheat your oven to 375 degrees. After the tart shell has been in the freezer for 30 minutes. Take it out, remove the foil in one piece, prick the center with a fork, and cover the dough again with the foil. Add dried beans or pie weights to the top of the foil and bake for 20-minutes until the edges are starting to get golden brown. Take the shell out of the oven and set aside to cool a bit. Head back over to the food processor, we're going to make the topping. In the food processor, combine the half cup of brown sugar, the 2.5 tablespoons of flour, salt, and cinnamon. Add your chilled butter to the mixture and pulse until you get a mixture that resembles coarse cornmeal. Now let's assemble the tart. Take your shell, spread about a cup and a half of the rhubarb compote (you'll have some leftover to enjoy in other ways) over the top of the shell until it's completely covered. After that, take your topping and sprinkle it over the entire tart. Pop it into the oven and bake for 15 minutes until the top is browned and fairly crispy. Take the tart out of the oven and allow to cool on a wire baking rack. Once it's cool enough to handle, pop the tart out of the pan and transfer to a plate. Serve with whipped cream or vanilla ice cream.

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