Rhubarb Tart

Name: Rhubarb Tart
Yield: makes one 9-inch tart
Ingredients: All-purpose flour, for dusting; Cream-Cheese Tart Dough (recipe follows); 1 1/2 cups plus 2 tablespoons sugar; 1 vanilla bean, split lengthwise, seeds scraped; 1 small red beet, well scrubbed, cut into wedges (optional); 1 1/2 pounds rhubarb, leaves trimmed and stalks sliced diagonally into 2-inch pieces; 4 ounces cream cheese, room temperature; Freshly grated zest of 1 lemon; 1/4 cup sour cream; 1 cup all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 6 tablespoons unsalted butter, cold, cut into small pieces; 3 ounces cream cheese, cold; (makes enough for one 9-inch tart)

January 24, 2012

Look for rhubarb stalks of the same width to ensure even cooking. If necessary, you can cut differently sized stalks lengthwise to match. The crust, filling, and poached rhubarb can be made one day ahead. The baked crust can be kept, loosely covered, at room temperature; refrigerate the filling and the rhubarb (in the poaching liquid) separately. Strain the rhubarb and reduce liquid several hours before serving.

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