Description
Follow this recipe to create a free-form tart featuring a balanced filling of tart rhubarb and sweet-tart blood orange, shaped using a specific folding technique for a geometric presentation.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 4 to 6 tablespoons ice water
- 1 pound rhubarb, trimmed and cut into 1/2-inch pieces
- 3 medium blood oranges, thinly sliced (reserve 1/4 cup juice)
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, salt, and 1 tablespoon sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
- Prepare the filling: In a bowl, gently toss the cut rhubarb and blood orange slices with the 1/4 cup sugar, cornstarch, vanilla extract, and reserved blood orange juice. Set aside.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface into a rough 14-inch circle. Transfer the dough to the prepared baking sheet.
- Arrange the fruit filling in the center of the dough, leaving a 2-inch border clear around the edge.
- Create the geometric fold: Fold the dough border up and over the edge of the fruit, creating pleats or folds that overlap slightly to form a rustic, geometric edge around the filling. Do not cover the center fruit completely.
- Brush the folded crust edges with the beaten egg wash and sprinkle with coarse sugar.
- Bake for 40 to 50 minutes, or until the crust is golden brown and the fruit filling is bubbling.
- Cool on the baking sheet for at least 20 minutes before slicing and serving.
Notes
- For the best geometric look, try to keep the fruit filling relatively flat in the center before folding the edges.
- If your blood oranges are very sweet, reduce the filling sugar slightly.
- Chill the dough thoroughly; cold butter makes a flakier crust.
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 55