Rhubarb Tart with Streusel Topping

Rhubarb Tart with Streusel Topping 00:00 Intro 00:12 Make the Dough (at least 1 day ahead) 02:29 Roll out the Dough 05:34 Freeze or Par-bake the crust 06:29 Streusel Topping 07:21 Rhubarb Filling 08:12 Bake, Cool, and Trim Serves 6-8 Make Pie Dough: ============= Makes 2 disks of dough. Each one fits an 11 inch (28cm) tart or 9 inch (23 cm) pie pan 212g unbleached all-purpose flour (for the food processor) 2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale) 26g (2 Tbsp) granulated sugar 284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min 142g unbleached all-purpose flour (in a large bowl) 57g cold water 57g cold vodka Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using. A detailed video on this dough using a food processor: https://youtu.be/_9hi64vAeJ A detailed video on this dough by hand (this also works in a mixer with a paddle attachment): https://youtu.be/l80VP7zGRwk Roll out the dough and freeze: ======================= Roll out the dough as shown in the video, fit into an 11 inch (28cm) tart pan with a false bottom and leave a 1 inch overhang. Poke all over the bottom and sides with a fork without letting the fork get all the way to the bottom of the pan, but if it happens on occasion, don’t panic. Freeze uncovered for 1 hour. If you prefer to prebake the shell, here are instructions on how to do it: https://youtu.be/zQB970WsB-Q?si=XJoiLn7xLpjX9GW_&t=491 Preheat the Oven: ============== Place a pizza steel or stone in the bottom third of the oven and preheat it to 450F (230C) for at least 45 minutes before baking. Make Streusel Topping: ================== Mix together in a medium bowl: 80g cold butter, sliced 1/4 inch thick 80g light brown sugar 80g unbleached all-purpose flour 40g sliced almonds Pinch of salt Rub together with fingers until the butter is broken up into tiny pieces no bigger than a pea. Fill and Bake: ========== 850g rhubarb (reduce to 750g if you worry juices bubbling out) 170g granulated sugar (20% of rhubarb yield) 17g tapioca starch (2% of rhubarb yield) 1 tsp cinnamon Trim rhubarb and cut into 1/2 inch dice. Weigh the yield in a medium bowl and measure the sugar mixture based on that. In a small bowl, mix the sugar, tapioca starch, and cinnamon. Add the sugar mixture to rhubarb right before filling and mix well. Pour into the tart shell. Squeeze the topping into walnut size lumps and add on top of rhubarb (it’s ok if some lumps break up into little crumbs). Place a piece of parchment on your pizza steel or stone. Place the tart directly on the parchment. Reduce the oven to 425F (220F) and bake for 10 minutes. Reduce it to 400F (200F) and bake for another 10 minutes. Reduce it to 375F (190C) and bake for another 30 to 35 minutes or until the juices are bubbling and the streusel is brown. Slide a spatula under the parchment to lift the tart slightly and slide a rimless baking sheet underneath to pull the tart out of the oven. Cool until warm (about 1 hour), then roll a rolling pin around the edges to remove excess dough. Lift the tart and place it on inverted bowl to help you remove the outer ring. Slice and serve. Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie