Everyday Dorie: Mostly Rhubarb Tart

June 24, 2022 at 2:05 pm | Posted in everyday dorie, general pastry, groups, pies & tarts, sweet things | 7 Comments

mostly rhubarb tart

Mostly Rhubarb Tart is just what the name says…a tart that’s mostly rhubarb, but with a little extra stuff, too. Macerated rhubarb covers the bottom of a par-baked Sweet Tart Dough crust. An easy custard, quickly whisked together but delicately rose-scented, fills in all the gaps. Then some halved strawberries are arranged here-and-there on top. I was pleased to find hot pink stalks of rhubarb at my greenmarket, and by placing the strawberries on top of everything else, they get direct heat and concentrate into deep red jammy pops. Anyway, the whole thing was very pretty and tasted like a spring day.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our tarts this week.


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  1. What a lovely presentation of the rhubarb and strawberry! Your crust looks so perfectly baked too. Mine always turns out darker than I like.

    • i think (although i don’t have the book i. front of me) that dorie par-bakes the crust at 400, which i find too hot. i do it at 375.

      • I’d try lowering the oven temperature for better results. Thanks for the tip.

  2. I also find the 400˚F too hot for par baking! Your tart is the prettiest!!

  3. Your crust looks so perfectly baked!! I didn’t use the rose…haven’t ever tasted that! It seems like that is never a good choice on the baking shows haha! Would have enjoyed tasting your tart.

  4. Me too. I always bake my crusts at 375. Beautiful tart. We loved this one.

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