Friday, July 5, 2013

Rhubarb Tart with Fresh Blueberries

Trying to figure out what to serve that would be red, white, and blue for our 4th of July breakfast, I decided to make our favorite rhubarb tart and top it with fresh blueberries. Smarty-britches retorted that the crust wasn't really, our breakfast was red, beige, and blue. Fine!

1 batch of sweet Pâte Brisée
4 C sliced rhubarb
1/2 C organic granulated sugar
1 t pure vanilla extract
2 T flour
2 T softened butter

In a large mixing bowl, toss together the rhubarb, vanilla, sugar, flour, and butter. Preheat the oven to 425.

Roll the chilled Pâte Brisée out between 2 sheets of parchment paper and lay it on your baking stone (or sheet). Spoon the mixture into the center of your crust, leaving about 2" on all sides.

Gently fold the crust up to create a free-form tart. Sprinkle with granulated sugar and bake for 45-50 minutes - until the crust is firm and lightly golden. Let cool slightly. Serve warm, sprinkled with fresh blueberries.

I also poured some sparkling blueberry juice and floated more fresh berries on top. Festive enough.

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