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Today’s recipe is delicious, tart, and sweet all at once. Rhubarb Tart. Sooooo good! And so incredible in its simplicity!
Have you ever heard of, tasted, or smelled rhubarb? If not, that’s okay. You probably have never grown up in a place where rhubarb is common. In Minnesota, the stuff is everywhere, particularly in the summer. It’s one of those seasonal things that everyone and their grandparents seem to have in surplus for about a month, then have pounds and pounds frozen for the rest of the year. If you are one of the people who have tons of rhubarb, this recipe is for you. If you’ve never had rhubarb before, then this recipe is perfect for your first taste of rhubarb.
And can I mention something else? Puff pastry.
Love the stuff. I’m all about puff pastry desserts!
First, what is rhubarb?
Rhubarb is a vegetable. Surprise, right! It acts like a fruit, tastes like a fruit, even has a fruit-like color. But it is, in fact, a vegetable.
Second, rhubarb has a celery-like texture and feel. When not treated properly it can get stringy and chewy like celery can.
Third, rhubarb is terribly tart. Remember, it’s a veggie and doesn’t have the sugar content that you would expect from a fruit. Because it isn’t. It is pretty similar in tartness to a raspberry and, in fact, pairs very well with raspberries and in raspberry dishes. Strawberries are also a fairly common rhubarb pairing.
Knowing these three things are helpful when working with rhubarb! Treat it like a veggie, be careful to cook it completely (or keep it on the raw side to avoid the stringiness-like celery), and always pair it with sweet friends if you aren’t sweetening the rhubarb, itself.
Now, for those who are used to rhubarb and how to cook it (or for those who are just so ready to cook with it), here’s a tip: save the liquid you get from cooking the rhubarb. It’s a perfect simple syrup for a margarita. Rhubarb margarita!
You know you are from Minnesota when you have had a rhubarb margarita with a rhubarb tart.
This rhubarb tart is easy because of the use of the puff pastry shell, delicious because of all the sweetness mixed with the tart, and beautiful because rhubarb is a classy veggie. The sweet and creamy mascarpone is a perfect pairing to the tart rhubarb. Rhubarb love!
Easy Puff Pastry Rhubarb Tart
- 1 package puff pastry I aused about 1.5 sheets but it depends on the size of the pan used
- 8 oz marscapone equal toabout 1 cup
- 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 3/4 tsp vanilla or vanilla bean paste
- 1 pinch salt
- 2 cups granulated sugar
- 1 1/2 cup water
- 1 tsp vanilla or vanilla bean paste
- 1 Peel of one lemon or 1 tbsp lemon zest
- 1 1/2 lbs rhubarb cut into 4 inch pieces or whatever size fits into the pan you're using
- juice of half the lemon
Make ahead about an hour, if possible:
- Bring the 2 cups of sugar and 1 1/2 cups of water to a gentle boil until the sugar is dissolved.
Add the lemon, vanilla paste, and rhubarb and simmer about 5 minutes.Cover and remove from heat for 20 minutes.Drain the juice (save for Margarita's...yum!) and place the rhubarb into the fridge to cool before placing on the cheese.
To assemble the tart:
- Press the puff pastry into the bottom of your pan and up the sides. Do not worry about using a fancy pan, the puff pastry will hold its shape regardless of the pan you use.
Bake according to package directions.When slightly cooled, gently press the pastry down so that it creates a shell for your filling. Cool completely.Beat the mascarpone cheese, powdered sugar, vanilla paste, and salt together until fluffy (about 5 minutes).Spread the cheese filling into the cooled puff pastry and top with the cooled rhubarb. Delicious!
Other easy desserts:
easy Patriotic Berry Tart