djwtwo has added a photo to the pool:
Grabbed some rhubarb at the market yesterday, which is some of my favorite spring produce and getting towards the end of its season. I had made one of these tarts for Easter this year, mostly winging it, so I figured I'd give it another go and actually write down what I did in the Omnomnomicon this time. It's not terribly complicated as pastry goes; a pâte sucrée crust with some almond flour added to it, a filling of sweetened rhubarb, and a streusel topping with some added almonds.
Photography-wise, I shot this from above, one SB70 strobe to the right bounced off of a white umbrella (1/4 power, 24mm zoom), another SB700 strobe to the left also bounced off a white umbrella (1/10 power, 24mm zoom) for a little shadow fill, Nikon D7000 w/Nikon 35mm ƒ/1.8 prime, 1/250s @ ƒ/4, ISO100. Bsaically straight out of camera, only basic processing and white balance correction in Lightroom.
Ingredients
For the pâte sucrée
5 oz all-purpose flour
1 oz almond flour
1 oz sugar
4 oz butter, cold and cut into 1/2' cubes
pinch salt
2 large eggs, beaten
For the filling
1 1/4 lb. diced rhubarb (this was 4 large, thick stalks trimmed of leaves and cleaned well)
3 oz sugar (see my comment below)
1 tbl corn starch
pinch salt
For the streusel topping
1 oz sugar
1 oz butter
2 oz all-purpose flour
1 oz sliced almonds
pinch salt
pinch cinnamon
Directions
Start by making the pâte sucrée. Combine the flours, sugar, and salt, and cut in the butter until it resembles coarse sand (a food processor works well for this.) Add the eggs, knead just until uniform, then form into a disc, wrap in plastic wrap, and refrigerate at least an hour.
On a well-floured surface, roll out the chilled dough until it is large enough to line a 10" fluted tart pan. Line the pan with the dough, trim the edges, and put into the freezer for 30 minutes or so.
Preheat your oven to 375°F.
Combine the rhubarb, sugar, corn starch, and salt in a bowl and set aside while you make the streusel. I like my rhubarb tarts to still have a acidic edge and not be overly sweet, but if you prefer a sweeter tart feel free to add an extra ounce or two of sugar.
For the streusel, cream the butter and sugar together until lightened. Add the flour, salt, and cinnamon and mix well. Stir in the sliced almonds. The mixture will be very sandy (my notes say this is a German-style ratio for streusel), but it will come together in the oven.
Fill the crust with the rhubarb mix, and sprinkle the streusel on top, leaving a bit of the rhubarb exposed at the edges. Bake in a 375°F oven for 60-65 minutes, until the rhubarb has given up its juice and the streusel is golden brown.
Let cool to room temperature before serving. This is nice with lightly sweetened whipped cream that has a little creme fraiche or sour cream whipped into it.
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