Brown butter rhubarb streusel tart
- 900g (2 lbs, about 18 stalks) young rhubarb, at least 13 inches long
- 100g (½ cup) sugar
- 120ml (⅓ cup plus 2 Tbsp Grenadine)
- 375g (2 ⅔ cups) flour
- 46g (¼ cup plus 2 ½ Tbsp) icing sugar
- 94g (¾ cup plus 1 Tbsp) icing sugar
- 47g (¼ cup plus 3 Tbsp) almond meal
- 225g (8oz) unsalted butter, at room temperature
- Seeds from ½ a vanilla bean. or ½ tsp vanilla bean paste
- 56g (3 ½ Tbsp) eggs
Toasted Almond Streusel
- 60g flour
- 60g (½ cup) Almond meal
- 60g (¼ cup plus 1 Tbsp) sugar
- ⅛ teaspoon salt
- 60g (2.1 oz) cold unsalted butter, cut into pieces
- 225 g (½ lb) unsalted butter
Brown butter filling
- 75 grams (½ cup plus 3 Tbsp) Almond meal
- 75g (½ cup plus 1 ½ teaspoons) flour
- 150g (½ cup plus 1 ½ tablespoons) eggs
- 210g (1 cup plus 1 Tbsp) sugar
- 75g (¼ cup plus 2 tsp) whole milk
- 75g (¼ cup plus 1 Tbsp) heavy cream
- 165g Brown butter, warm
- 24 hours before you plan on assembling the tart, trim the rhubarb, removing any stringy parts with a vegetable peeler. Cut it so that it fits longways in a 9" x 13" pan. Place in the baking tray, sprinkle with sugar, and drizzle with the grenadine. Cover the pan with plastic wrap and place in the fridge to cure for 24 hours, tossing every 8 hours or so. Remove from the pan and drain on paper towels.
- In a medium bowl sift together the flour, first measure of icing sugar and almond meal.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes, until the butter is pale and the consistency of mayonnaise. Add the second measure of icing sugar, and mix for 1 minute, scraping down the bowl part way through. Add the vanilla and mix until incorporated.
- Add the dry ingredients and mix until just combined. Add the eggs, and mix until incorporated.
- Scrape the dough out onto a lightly floured surface, and use the heel of your hand to smear the dough against the work surface, until it is homogenous and smooth. Shape into a rectangle, wrap tightly in plastic wrap, and rest in the fridge overnight.
TOASTED ALMOND STREUSEL
- In a medium bowl, sift together the flour, almond meal and sugar, and toss to combine. Add the butter, and toss to combine. Using your fingertips, rub the butter into the mixture until just combined. Transfer to a container or bag, and allow to rest in the fridge for 20 minutes. Meanwhile, preheat the oven to 325˚f / 160˚c.
- Spread the streusel evenly over a baking tray. Bake for 12 minutes, mixing well with a spatula every 4 minutes. Remove from the oven and allow to cool. Break into smaller pieces using your fingers, crumbling some pieces and leaving others slightly larger. Transfer to an airtight container until ready to use.
- In a large saucepan, melt the butter. Begin whisking as soon as it is melted. Continue to whisk until the butter begins to boil. Boil over medium high heat, whisking occasionally, for approximately 5 minutes, or until caramel coloured. Strain through a cheesecloth into a container. Discard the sediment. Weigh out 165g.
BROWN BUTTER FILLING
- Do this process while the tart shell is blind baking.
- Whisk the almond flour and flour in a bowl to eliminate any lumps.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Mix on medium high for 2-3 minutes, or until pale and thick. Lower the mixer speed to low, and slowly add the milk and cream, mixing until incorporated. Add the dry ingredients and mix until combined. Drizzle in the brown butter, and mix briefly until homogenous.
ASSEMBLY AND BAKING
- Preheat the oven to 350˚f / 180˚c. Line a quarter sheet pan with parchment paper, and spray with cooking spray.
- Roll out the dough between two pieces of parchment paper, until is is slightly larger than your pan. Remove the top sheet of parchment and lower the dough into the pan. Press it gently against the sides, ensuring there are no thick spots. Remove the top sheet of parchment. Repair any cracks or holes, then trim the dough so that it is flush with the edge of the tin.
- Line the pan with a sheet of crumpled parchment paper, then fill to the brim with rice, ensuring that it is pressing against the sides and corners. Bake for 15 minutes, until the dough is set and beginning to go golden, then remove the rice and parchment and bake for a further 15 minutes, or until golden brown. Remove from the oven and cool completely.
- Once the tart shell is totally cool, spread half of the brown butter filling on the bottom of the tart, ensuring that is it smooth by using an offset spatula. Arrange the rhubarb, rounded side up on top of the filling, ensuring that there are no gaps between pieces and it fits snugly. Use an off-cut to patch any pieces not quite long enough.
- Top with the remainder of the brown butter filling, using an offset spatula to fill in any gaps. It may not necessarily be completely covered.
- Bake for 40 minutes,then rotate the pan, reduce the oven temperature to 325˚f / 180˚c, and bake for a further 10 to 15 minutes, or until the filling is set and golden.
- Place on a rack and allow to cool completely. Once cool, lift out of the pan and cut into 12 pieces, trimming the edges if desired. Top each piece with the streusel and dust lightly with icing sugar.
Recipe from Bouchon bakery