Rhubarb Tart with Honey-sweetened Whipped Cream

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For the crust (see note)

  • 8 ounces unsalted butter or shortening
  • 8 ounces cream cheese
  • 16 ounces all-purpose unbleached flour, plus extra for dusting
  • Egg wash or substitute sugar water wash

For the filling

  • 1 pound rhubarb, cut crosswise into 1/2-inch thick slices
  • 1/2 cup sugar
  • 1 vanilla bean, cut in half lengthwise and pulp scraped from pod
  • 2 tablespoons lemon juice


To prepare the crust

Cut butter and cream cheese into 1-inch pieces. Place in a large mixing bowl. Add flour and work dough by hand until it is smooth and has streaks of butter and cream cheese throughout. Refrigerate until needed.

To prepare the filling

Preheat oven to 400° F.

In a bowl mix the rhubarb with sugar, vanilla and lemon juice. Place on a parchment-lined sheet pan in a single layer and roast until sugar on rhubarb browns slightly and rhubarb is tender. Remove from oven and refrigerate.

To prepare the tart

Preheat oven to 400° F.

Roll dough into balls slightly bigger than 1 inch and pat into flat discs. Prepare a parchment-lined sheet pan with butter or spray oil. Prepare a work surface dusted with flour and place 1 round in the center.

Dust top of dough with flour and using a rolling pin, roll dough out to about 1/4-inch thick. Place a spoon full of rhubarb in the center and spin the edges of dough, overlapping them in a rustic fashion. Place on the prepared sheet pan and repeat with remaining dough and filling.

Brush crusts with egg wash and bake for 15 minutes or until crust is golden brown.

Serve topped with whipped cream sweetened with local honey.

Special notes:

Prepare the day before or up to 2 hours before completing recipe.

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