Name: New Brunswick Rhubarb Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 serving
Cuisine: North America
Ingredients: 2 packages of shortcrust pastry; 4 cups (600 g) of rhubarb cut into pieces; 1 egg; 2 tablespoons of 35% cream; 1 and 1/4 cups (250 g) of sugar; 3/4 cup (90 g) of all-purpose flour, divided; 1/4 cup (50 g) of maple syrup (can be replaced with brown sugar); 1/4 cup (60 g) of softened butter

Ingredients

Preparation

Preheat the oven to 425 F (220 C).

Butter a 11″ (30 cm) diameter pie dish and line it with the first shortcrust pastry.
Put the 4 cups of rhubarb directly into the pastry.

Beat the egg with the 2 tablespoons of cream and pour the mixture over the rhubarb.

Mix the sugar with 1/4 cup (30 g) of flour and pour it evenly over the mixture.

Then, mix the maple syrup, the remaining flour, and the softened butter.
Add the mixture on top of the other ingredients.

Cut the other shortcrust pastry into strips and form a lattice on the tart.

Cook for 20 minutes, then lower the oven temperature to 325 F (160 C) and continue cooking for 20 to 25 minutes, or until the tart is golden brown.

New Brunswick Rhubarb Tart

Preparation: 20 min

Cooking: 45 min

Servings: 1

This New Brunswick rhubarb tart combines the sweetness of rhubarb with sweet notes, offering a refreshing and juicy dessert. Each bite evokes the traditional flavors of the garden, perfect for a year of harvest. Serve warm or cold, it is ideal with a scoop of ice cream.

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Ingredients

Preparation

New Brunswick Rhubarb Tart

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