Sunday, June 24, 2012

rhubarb and honey tart


Last month, I went to the dentist three times.  There was a checkup visit, a second visit to replace two cracked fillings (during which I endured 3 painful shots to numb me which did not work), which led to a third visit to actually replace the fillings (this time I got numb after 4 painful shots, yay!).  As you can see from my Instagram picture, I wore my favorite Hello Kitty shoes to cheer myself up ... I was really nervous!


The day after my fillings were finally replaced, I announced out loud that I was going to make a rhubarb tart, to which my husband promptly reminded me, "Think of all the trips to the dentist you just had!"  But, fueled by my recent revisit to baking with rhubarb, I insisted that I must do it while rhubarb was still in season!  Although, I compromised with him - based on my husband's theory that honey doesn't give you cavities (question for you dentists out there - is this true?), I decided to try making this rhubarb tart with honey instead of sugar.


Usually I make my rhubarb tarts in this round tart pan with removeable bottom, but this time I chose to use my new rectangular tart pan (similar to this one).  So I made my favorite Martha all-butter pie crust (2 1/2 cups flour, 1 tsp salt, 1 tsp sugar, 2 sticks butter, and ice water to bring it together), and carefully rolled and lined my tart pan with the dough.



Then I sliced my rhubarb and mixed it with honey (about a half cup), a pinch of salt, and a couple of tablespoons of flour.


Then came the fun part - arranging it in the tart pan!  I've tried arranging it in a vertical pattern as seen here, as well as a horizontal pattern as seen here, but this time since I was using a rectangular tart pan I decided to make two long rows of rhubarb.


Then I brushed the exposed pie crust with egg wash, and sprinkled on a bit of sanding sugar before popping it in the oven.


After about 50 minutes in the oven, it was done!  By this time the whole house smelled delicious.


When I first sliced it, I didn't love the way the rectangular piece looked.  I was starting to think I should have made it in the round tart pan after all.


But then I realized that I could still slice it into triangular pieces.  In love with rectangular tart pan once more.



It's even better with a scoop of ice cream.  For breakfast.


With a cup of coffee to top it all off.  The end.



14 comments:

  1. That looks delicious! I love rhubarb! Also, I love the shape of the tart pan! I need to get one like that...

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    1. @overtimecook.com - thank you! i love rhubarb too! you totally should get a rectangular pan, it's so pretty when it comes out of the oven!

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  2. What a gorgeous tart! Love the rhubarb and honey combination! :)

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    1. @Baker Street - thank you! actually i loved the taste of the honey with the rhubarb, but it made the tart crust a little more soggy than when using sugar. i think next time i'll try a combination of honey and sugar so the mixture is not so wet!

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  3. Looks so complicated, yet so simple. I love the tart pan and the triangles! I'm so impressed!

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    1. thanks @Ellen B Cookery ! and yes it was super simple and fast to make! i love making tarts! :)

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  4. Looks delicious! Congratulations on making the foodbuzz Top 9!

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  5. Gorgeous--found you on the foodbuzz Top 9. I've pinned this to my rhubarb idea board. I love the idea of using honey.

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    1. @Sara - thank you! so glad you found my blog! that's awesome that you have a rhubarb idea board!!!

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  6. hey this tart looks amazing
    tried it and it turned out fabulous
    kust wanted to know how u made your blog??
    was is through wordpress ?
    thanks so much

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    1. @Haniya - thank you! so glad you tried it and liked it! :) and to answer your question, the blog is done through blogger!

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  7. The tart look fantastic. can i have some? ;p

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    1. @Adele - haha, sure you can have some! come on over for a slice or two! :)

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