American

Rhubarb Ginger Tart

by:
May  5, 2019
Photo by thzhou
Author Notes

Riffed off Amanda Hesser's Peach Tart. It was the first week of rhubarb at the farmer's market, so that's what I went with. I used my 11x35cm (13 3/4x4 3/8 in) tart pan, so I made a ~2/3 batch of the tart dough. And instead of the almond, I went with ginger two ways - ground and crystallized. —thzhou

  • Prep time 25 minutes
  • Cook time 25 minutes
  • Makes one 11x35cm tart; serves 6-8
Ingredients
  • 1 cup all purpose flour
  • 1/4 teaspoon table salt
  • 2/3 teaspoon sugar
  • 1/3 cup olive oil
  • 1 1/2 tablespoons whole milk
  • 1 tablespoon finely chopped crystallized ginger
  • 3/8 cup sugar
  • 1 tablespoon all purpose flour
  • 1 teaspoon ground ginger
  • 1 pinch table salt
  • 1 tablespoon cold butter, unsalted
  • 1/2 pound rhubarb
In This Recipe
Directions
  1. Heat oven to 425 degrees F. In a medium mixing bowl, stir together the 1 cup flour, 1/4 tsp salt, and 2/3 tsp sugar. Make a well in the middle and add the olive oil and milk. Using a fork, mix until there are no more dry spots. Transfer dough to tart pan, and press it evenly across the bottom and up the sides. There will be just enough dough to cover a 11x35cm pan, so keep pressing. Sprinkle the chopped crystallized ginger over the dough.
  2. Reuse the dough bowl, and stir together 3/8 cup sugar, 1 tbsp flour, 1 tsp ground ginger, a pinch of salt. Use your fingers to rub the butter in until well combined and the whole thing feels evenly sandy.
  3. Cut up the rhubarb and arrange in the tart pan however you like. I did a herringbone pattern, but anything goes here. Sprinkle the topping evenly over the rhubarb. Bake for 25 minutes, until the filling the bubbly and crust is tanned. Serve whenever it's no longer hot enough to burn. It's good when slightly warm, when chilled in the fridge, and anywhere in between.

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