Sunday, June 16, 2013

Rhubarb Tart with a Vodka Crust

I had never heard of a vodka crust. But when we went olallieberry picking last weekend, my friend's mom, who is a fantastic baker, told me to give it a try. "Just substitute half of the water in your crust for vodka." Okay. Sounds easy enough. And the result: silence at the table - because they were too busy stuffing their mouths to talk. I guess it was good!

Vodka Crust
2 C white whole wheat flour
1 C butter, chilled
1/2 C organic powdered sugar
1/2 C ground almonds
3 T cold water
3 T cold vodka

Using a pastry blender, blend all the ingredients - except the water and vodka - together to form pea-sized chunks. Add the liquids and gently press together until it forms a ball. Press the dough into a buttered tart pan and stick it in the freezer while you prepare the rest of the tart.

The Filling
4 C sliced rhubarb
1/2 C organic granulated sugar
1 T corn starch
2 T softened butter
granulated honey for sprinkling
In a large mixing bowl, toss together the rhubarb, sugar, corn starch, and butter. Preheat the oven to 385. Spoon the mixture into your tart crust and bake for 55-60 minutes - until the crust is firm and lightly golden. Let cool slightly. Sprinkle with granulated honey. Serve warm.

*Update 7/5/2013: Adding this recipe to Close to Home's Friday Food Frenzy.*


  1. I have heard of this but I love your recipe with whole wheat and almonds,

  2. I just tasted rhubarb for the first time this year and made some awesome recipes. I will have to remember this for next year. Thanks for linking up to friday food frenzy


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