Raspberry and Rhubarb French Tart

I ate a brownie the other day. I admit, that it was everything that I thought it would be: soft, chewy, moist, and had a deep chocolatey flavor. I ate a third of it and found myself wrapping it back up because I wanted to savor the rest of it and make it last. On a recent trip, while trekking though a terminal to catch my next flight, I stopped and grabbed a salad and that brownie. Somewhere over the mid western states I finished the rest of that brownie…I made it last and it got me through the last hour and a half of travel without my belly rumbling. Always roll out dough in the shape of your pan. This helps forming the dough to the pan without patching.

I should confess that as I hurried to eat my salad before my next flight boarded I started to think: Could it be that airport food improved - this salad is quite good?!? Then, I grabbed a coffee as I was back at the airport heading home to Seattle and it was terrible. Maybe there have only been small improvements where airport food is concerned? Either way, I am ready to be home. I miss my husband, I miss my dogs, I miss my everyday life.

By letting the fruit sit within the sugar allows the tartness of the rhubarb to mellow out.

I was talking with my husband the night I was packing to leave on this trip and he asked if I was putting the tart recipe I recently made on here. I told him it was just an average recipe, but he assured me that there was nothing average about something that tastes really good. You see, I have been making these tarts for years. It is one of those effortlessly recipes that you can always whip together and serve. You can alway change up the fruit you fill it with, and if you have cold butter and flour on hand the crust is just your basic pate brise that you can make within minutes - probably why I always have some in the refrigerator or freezer.

All ready to bake.

A couple of weeks ago we had some friends over for dinner and I made a Raspberry and Rhubarb French Tart for dessert. We were having pizzas and I wanted a straight forward, simple, no fuss dessert to accompany it. This fruit tart is light and tasty without being heavy on the palette. It pairs well with just about any meal really. I am thinking that If the rhubarb I still had on hand before I left is still good I will be making it again once I am home. I love baking something once I am home. It makes everything seem right in the world and the nice aroma always shakes the “travel dust” off.

Raspberry and Rhubarb French Tart Fresh out of the oven.

Raspberry and Rhubarb French Tart (makes one 9 inch tart)

(*Note - For this tart I used a rectangular pan for the ease of cutting and serving easy pieces, but any round or square pan works well too,)

3 cups raspberry (fresh or frozen)

1 1/2 cups sliced rhubarb, about 1/2 - 1 inch pieces

2/3 cup of sugar

1/4 cup of honey

1 tsp vanilla extract

1 tbsp of flour

1 tbsp of butter

1/2 batch of Pate Brise (tart/pie crust)

First, preheat your oven to 400 degrees. Roll your dough out on a well floured surface to about 1/4 inch thickness. Try to roll it out to the shape of your tart pan. (This makes it easier when assembling.) Press the dough into your pan gently. Dock it with a fork or knife along the bottom and place the pan in the freezer to chill.

Next, in a bowl place your raspberries, rhubarb, sugar, honey, vanilla, and flour and toss it all together. Set it aside and let it macerate for 20-30 minutes.

Then, remove the tart pan from the freezer and place on a sheet pan. Gently, Pour the raspberry filling into the prepared tart pan. Be sure that the filling is level and even all the way across it. Place thin pieces of the 1 tbsp of butter across the top of the filling staying clear from the edges. Place in the oven for about 45 minutes rotating it half way through.

Finally, remove from the oven when the edges of the tart crust (pate brise) are golden and the filling is bubbly and reduced a bit. Let it cool about 15 minutes before removing the tart pan sides and serving. This can stay at room temperature for a couple of hours. If placing in the refrigerator wrap in foil, but before eating / serving be sure to bring it back to room temperature for it always tastes better that way.