Rhubarb tart - before it's too late!

Rhubarb Tart

Roll out the dough into a circle or a square approximately 1/8-inch thick. Place the dough onto a metal pan lined with parchment paper and set aside.

Preheat the oven to 400 degrees.

20 oz rhubarb - Make sure to remove the leaves since these are poisonous. Cut the stems into 1/4-1/2 inch batons about 3-4 inches long.
1 Tbsp flour
1/2 cup sugar (adding an additional 2 Tbsp sugar half way through baking)
Juice & zest of half an orange

Toss all ingredients together in a bowl and place on the prepared tart shell. make sure the red side of the rhubarb batons are facing up. Crimp the edges of the dough around the fruit to create a barrier. You can brush the edge with melted butter and sprinkle with sugar if desired.

Place in the oven to bake. After about 20 minutes, sprinkle the remaining 2 Tbsp sugar over the fruit and rotate the tart in the oven. Finish baking until the edges are golden brown and crust is baked through on the bottom - about 40-50 minutes total baking time.
Take out of the oven and cool on a rack.
Tart can be served warm or at room temperature. I like to pair it with a bit of sweetened cream or a scoop of strawberry ice cream.

Welcome Cherries!

Got some Brooks cherries today from Frog Hollow Farm and made the first cherry tarts of the year! Here is the recipe:

Cherry Tart

Roll out your tart dough into a circle or square approximately 1/8-inch thick. Place dough on a metal pan lined with parchment paper and set aside.

Preheat the oven to 400°

5 ½ - 6 c. Cherries - I like Brooks, Burlat, Bing or any other sweet cherry - you can also throw a few sour cherries into the mix if you have them (the cherries should be pitted)

¼ - ½ c. sugar (depending on the sweetness of the cherries, you can always add the minimum and taste halfway through baking then add the remainder if needed)

½ Meyer lemon juice + zest

splash of Kirsch if desired

Toss all ingredients together in a bowl and place on the prepared tart shell. Fold edges over the cherry halves. You can brush the edge with melted butter and sprinkle with sugar if desired.

Cut some cherries for the border in half and sprinkle a few halves throughout the tart to fill in the gaps.

Place in the oven and bake until the crust on the edges and bottom is baked through and golden – about 40-50 minutes.

Cool on a rack. Can be served warm or at room temperature.