With the rainy weather setting in, I felt the urge to make a comforting tart. I had some rhubarb from the garden that I had frozen earlier, and decided to add a twist with an orange.<\/p>\n
– For 8 servings:<\/p>\n
– Pie crust: 1 whole
\n – Rhubarb: 600 grams
\n – Orange: 1 whole
\n – Flour: 2 tablespoons
\n – Eggs: 3
\n – Granulated Sugar: 3 tablespoons
\n – Heavy Cream: 1 tablespoon
\n – Brown Sugar: 1 tablespoon<\/p>\n
– Total Time:<\/strong> 1 hour 15 minutes First, peel the rhubarb stalks. On a floured surface, roll out the pie crust and then butter a tart pan. Fit the crust into the pan, trimming and evening out the edges. Prick the bottom of the crust with a fork and then cut the rhubarb into small pieces. Arrange these pieces along the bottom and sides of the crust and set aside. In a mixing bowl, crack the eggs.<\/p>\n Add granulated sugar to the eggs and whisk until the mixture turns pale and fluffy. Incorporate the flour into the egg mixture thoroughly. Next, add the cream and blend well. Squeeze the juice from the orange and stir it into the mixture. Once everything is well combined, pour this creamy mixture over the rhubarb in the crust.<\/p>\n Place the tart in the oven and bake for 35 minutes at the preheated temperature. Once done, sprinkle the top with brown sugar as soon as you take it out of the oven. Allow the tart to cool before you remove it from the pan.<\/p>\n This delightful combination of tangy rhubarb and zesty orange makes for a perfect treat on a damp, chilly day. Enjoy a slice with a warm cup of tea or coffee!<\/p>\n\n\n
\n– Prep Time:<\/strong> 40 minutes
\n– Cook Time:<\/strong> 35 minutes<\/p>\nSteps<\/h3>\n
1. Preparing the Tart<\/h4>\n
2. Making the Filling<\/h4>\n
3. Baking the Tart<\/h4>\n