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Rhubarb, Pear, Apple and Raspberry Tart



Rhubarb, Pear, Apple and Raspberry Tart
This is not your usual old-fashioned rhubarb pie.
Layers of firm, toothsome apples & pears, nuggets of tart, tender rhubarb and a scattering of ruby-red raspberries make this tart a summery wonderland of tastes & textures. The crisp, rich shortbread-like crust is so much better than anything you can buy pre-made, that it's worth a little effort.

This tart stands on its own merits, but top it with a scoop of vanilla ice cream, a dollop of soft whipped cream or a couple of spoonfuls of thick Greek yogurt, and you've got a dessert to remember.
Ingredients:

Crust:
1 ½ cups unbleached flour
1 tsp salt
1 Tbsp sugar
12 Tbsp unsalted butter, chilled, and cut into small pieces
2-3 Tbsp ice water

Filling:
3 firm pears - peeled, cored and thinly sliced
1 firm apple - peeled, cored and thinly sliced
2-3 stalks fresh rhubarb - washed, trimmed and sliced into 1/2" pieces
2/3 cup flour
2/3 cup sugar
1 Tbsp cinnamon
2 tsp finely grated orange peel
10 - 15 fresh whole raspberries

Additional equipment:
One 10 - 11 inch tart pan with removable bottom

Directions:

 

Crust:

 

Place flour, salt and sugar in a food processor, and process briefly to mix.

Add the butter and using short pulse, process until the mixture ranges in size from peas to coarse cornmeal.

Slowly pour in the water, and using short pulses, incorporate it into the flour mixture. Add enough water so the dough holds together but does not form a ball.

 

Transfer pastry to a large piece of waxed paper, and press it out to form a flat round about 5 inches across. Wrap it tightly in waxed paper, and refrigerate for at least an hour.

 

Preheat oven to 400 degrees.

 

On a lightly floured surface roll out the dough to a 12-inch circle, about 1/4" thick. Carefully transfer it to the tart pan and press it into the bottom and sides. Trim any excess from the top. Lightly prick the bottom of the crust.

 

Bake for 8-10 minutes at 400 degrees until the crust is set.

 

Filling:

 

Reduce the oven heat to 350 F.

 

Mix the sliced pears, apples, rhubarb, sugar, flour and cinnamon well in a large mixing bowl, ensuring all are well coated.

 

Do not just dump the mixture into the crust! Instead, pick each piece out individually and arrange in the crust. Place concentric rings of pears, apples and rhubarb, arranging in layers until all fruit is gone. Don't be afraid to layer the tart above the edge of the crust as the fruit will cook down during the baking process. Once the fruit is layered, sprinkle the grated orange peel over the top, then dot with raspberries for decoration.

 

Bake for 50-60 minutes on the center shelf until pears are cooked through. Let cool for at least 30 minutes before removing from the pan.

 

 

Products suggested for this recipe:



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