Maple Rhubarb Tarts
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recipe by Rachel Roszmann https://derivativedishes.com/
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- Total Time
- 3hrs 15mins
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- Serves
- 5
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- Calories
- 564
A couple years ago, I heard John Stirratt of Wilco speak about eating on the road. His most memorable dessert was maple rhubarb pie. That’s a hard one to wrap my head around — I couldn’t figure out if it came in the form of a typical fruit pie or if it was something more complicated like a custard pie involving this misunderstood fruit. But now that it’s rhubarb season, I can finally make an attempt at recreating his memory.
Inspired by: https://derivativedishes.com/2017/04/16/making-memories-maple-rhubarb-tarts/recipe updated Mar 15, 2021
Ingredients
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- Unsalted butter
- 70 g
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- Powdered sugar
- 45 g
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- All purpose flour
- 120 g
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- Cashew flour
- 14 g
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- Egg
- 35 g
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- Unsalted butter
- 1 tablespoon
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- Rhubarb
- 50 g
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- Maple syrup
- 120 ml
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- Dark rum
- 2 tablespoons
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- Vanilla extract
- ½ teaspoon
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- All purpose flour
- 2 tablespoons
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- Granulated sugar
- 50 g
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- Molasses
- ¼ teaspoon
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- All purpose flour
- 65 g
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- Ground cinnamon
- ½ teaspoon
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- Unsalted butter
- 3 tablespoons
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- Egg white
- ½
Tools
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Stand mixer
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Oven
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Whisk
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Wooden spoon
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Stove
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Plastic wrap
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Small tart pan - 4 x 1.25"
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Stand mixer bowl
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Saucepan
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Medium bowl
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Lightly floured surface
Step preview
- Add unsalted butter to a clean stand mixer bowl
- Beat until smooth - paddle attachment
- Add powdered sugar to the stand mixer bowl
- Beat until combined - approx 1 min, paddle attachment
- Add powdered sugar, all purpose flour and cashew flour to a clean medium bowl
- Whisk briefly until combined
- Transfer dry ingredients to dough gradually while mixing
- Add egg to the dough
- Mix until combined
- Turn out dough onto lightly floured surface
- Knead - approx 1 min
- Form into a ball
- Cover with plastic wrap
- Chill in fridge - 2 hr
- Add unsalted butter to a clean saucepan
- Melt - medium heat
- Add rhubarb to the saucepan
- Cook while stirring occasionally - 3 min
- Add maple syrup to the filling
- Cook and turn off heat - approx 1 min
- Add dark rum, vanilla extract and all purpose flour to the filling
- Stir until combined
- Let cool
- Add granulated sugar and molasses to a clean medium bowl
- Stir until light golden
- Add all purpose flour and ground cinnamon to the crumbs
- Mix briefly until combined
- Add unsalted butter to the crumbs
- Rub in until crumbs form
- Add egg white to the crumbs
- Stir until combined
- Pre-heat oven - 190°C
- Roll out dough
- Transfer dough to 5 small tart pans
- Fill with pie weights
- Bake - 10 min, 190°C
- Transfer filling to 5 pie crust
- Bake - 10 min, 190°C
- Transfer crumbs to 5 pie crust
- Bake until lightly browned - 20 min, 190°C
- Let cool