Join Anne of Anne's Kitchen on a delicious adventure, as she explores 12 traditional Luxembourgish recipes that showcase the flavours of this beautiful country – next up: Rhubarb tart.
Tailored to help discover the foundational dishes that define Luxembourg's culinary heritage, the series Tastes of Luxembourg aims to bring Luxembourgish cuisine to the homes of the country's big expat community.
Each month, Anne cooks another Luxembourg classic in her kitchen. Anne will make a sweet Bretzel for Bretzelsonndeg, Gromperekichelcher during Schueberfouer season, and Boxemännchecher in December.
This month's dish is perfect for the season: Luxembourg's ultimate springtime tart, in all of its vibrant green and pink glory: rhubarb tart!
A traditional delicacy filled with contrasting flavours, the rhubarb tart is made all the more special due to the relative brevity of its main ingredient – rhubarb season lasts mainly from mid-to-late spring until the end of summer.
So, let's grab this chance and get our hands (or should I say, mouth!) on a delicious rhubarb tart with the help of our friend Anne's easy-to-follow recipe!
Ingredients
Makes one tart of 30cm – Prep: 40 min – Fridge: 1h – Oven: 40 min
For the pastry:
125g butter, cold
250g flour
60g icing sugar
1 egg
zest of ½ lemon
3 tbsp cold water
a pinch of salt
For the filling:
500g rhubarb
60g sugar
½ tsp cinnamon
For the custard:
3 eggs
150ml cream
75g sugar
1 tbsp vanilla sugar
a pinch of salt
Instructions
The day before baking the tart, wash and trim the rhubarb. Cut into small cubes and put into a bowl. Mix the sugar with the cinnamon and sprinkle over the rhubarb. Mix so the rhubarb is evenly coated. Put into a colander and place over a bowl, to catch the rhubarb juices. Refrigerate overnight.
The next day, prepare the pastry: Cut the butter into cubes and put into a food processor with the flour, icing sugar, egg, lemon zest, water and a pinch of salt. Whizz until it comes together as a dough.
Shape the dough into a disc and wrap in cling film. Refrigerate for at least 2 hours.
After 2 hours, preheat the oven to 170°C fan.
Take the pastry out of the fridge and roll out thinly on a floured surface. Lift into a greased 30cm tart tin and trim off the overlapping edges.
Prick the base with a fork a few times.
Distribute the drained rhubarb over the pastry.
In a jug, mix the eggs, cream, sugar, vanilla sugar and a pinch of salt. Pour the custard over the rhubarb and bake the tart in the preheated oven for 40 minutes.
Leave to cool on a wire rack before serving.
© Anne Faber
Recipe by Anne's Kitchen.
