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Rhubarb-Streusel Tart
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Rhubarb-Streusel Tart

Makes 6 to 8 servings

Payard's Rhubarb Streusel Tart frpom 'Simply Sensational Desserts'Streusel: 7 tablespoons unsalted butter, softened -1/2 cup sugar -1 cup almond flour -2/3 cup all-purpose flour

One 9-1/2 inch tart shell made from sweet tart dough, partially baked

Filling: 1 1/4 pounds (about 9 medium stalks) rhubarb, washed, trimmed, peeled, and cut into 3/4-inch pieces -1/2 cup plus 1 tablespoon sugar - Juice of 6 oranges -2 tablespoons unsalted butter -2 tablespoons all- purpose flour

1. Make the streusel: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at a high speed until light and fluffy, about 1 minute. Add the almond and all-purpose flours and mix on low speed just until combined. Set aside at room temperature.

2. Make the filling: Combine the rhubarb, 1/2 cup of the sugar, orange juice. and butter in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the rhubarb is tender but still holds its shape, about 5 minutes (don't overcook the rhubarb, or it will be mushy). Transfer the filling to a medium bowl and refrigerate until cool.

3. Preheat the oven to 350F.

4. Stir together the flour and the remaining 1 tablespoon sugar in a small bowl. Sprinkle over the bottom of the tart shell. Drain the rhubarb, discarding the liquid, and spoon the filling into the tart shell.

5. Bake for 30 to 35 minutes, until the pastry is golden around the edges. Place the tart on an insulated baking sheet (or two regular baking sheets stacked together), sprinkle the streusel mixture over the tart and bake for 10 to 12 minutes longer, until the topping is lightly browned. Cool the tart slightly on a wire rack and serve, or let cool completely before serving.

from "Simply Sensational Desserts" by François Payard
PHOTOGRAPHY BY PHILIPPE L. HOUZÉ © 1999


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