Rhubarb Tart
Look for rhubarb stalks of the same width to ensure even cooking. If necessary, you can cut differently sized stalks lengthwise to match. The crust, filling, and poached rhubarb can be made one day ahead. The baked crust can be kept, loosely covered, at room temperature; refrigerate the filling and the rhubarb (in the poaching liquid) separately. Strain the rhubarb and reduce liquid several hours before serving.
Recipe information
Yield
makes one 9-inch tart
Ingredients
Cream-Cheese Tart Dough
Preparation
Step 1
On a lightly floured piece of parchment paper, roll out the dough to a 12-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch square fluted tart pan with a removable bottom, pressing into corners. Using a sharp knife or a rolling pin, trim dough flush with pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.
Step 2
Preheat the oven to 350°F. Line chilled shell with parchment, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until crust is deep golden brown all over, 10 to 15 minutes. Cool completely on a rack.
Step 3
Stir together 1 1/2 cups water, 1 1/2 cups sugar, vanilla bean and seeds, and beet (if using) in a large skillet. Cook over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil. Add rhubarb; turn off heat. Cover, and let stand until the rhubarb is tender and gives only slight resistance when pierced with the tip of a sharp paring knife, about 20 minutes.
Step 4
Carefully remove the rhubarb from the skillet with a slotted spoon, and spread it in a single layer in a baking pan lined with several layers of paper towels. Strain 1 cup of poaching liquid into a medium skillet. Cook over high heat until the syrup has thickened to a glaze, about 10 minutes; set aside until cool.
Step 5
Combine cream cheese, remaining 2 tablespoons sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add sour cream, and beat until mixture is very smooth.
Step 6
Using an offset spatula, spread cream-cheese mixture evenly over the bottom of the cooled crust. Carefully arrange the poached rhubarb on top of the cream-cheese mixture, and drizzle with the reserved cooled syrup. Chill tart in the refrigerator, loosely covered with plastic wrap, until ready to serve, up to 4 hours.
Cream-Cheese Tart Dough
Step 7
Place flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until pieces are the size of peas. Add the cream cheese, and pulse until mixture resembles coarse crumbs.
Step 8
Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten to form a square, and wrap well with plastic. Chill the dough for at least 1 hour and up to 1 day before using.
Rhubarb Tart how-to
Step 9
Adding a sliced beet to the poaching liquid helps the rhubarb take on a rosier hue; the vanilla bean adds an extra note of flavor.
