By Tracey
Rhubarb Tart with Brown Butter Streusel
adapted from Bon Appetit
Ingredients:
Crust
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 3 to 4 tablespoons chilled cream
Streusel
- 9 tablespoons unsalted butter, cut into 1/2-inch cubes
- 3/4 cup old-fashioned oats
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
Filling
- 5 cups 1/2-inch-thick slices rhubarb (from about 2 1/2 pounds)
- 1 1/4 cups sugar
- 1/2 cup all purpose flour
- 1 teaspoon lemon zest
Directions:
To make the crust: Blend flour, sugar, and salt in the bowl of a food processor for 5 seconds. Pulsing, cut in the butter until coarse meal forms (the butter pieces should be pea-sized). Add the egg yolk and 3 tablespoons of the cream. Blend until moist clumps form, adding more cream if dough is dry. Gather dough into ball. Press enough dough into a 10-inch tart pan to make a 1/4-inch-thick crust. Pierce crust all over with fork. Chill at least 2 hours.
To make the streusel: Cook the butter in large skillet over medium heat until golden, stirring often, about 5 minutes. Remove the pan from the heat then add the oats, brown sugar and cinnamon and stir to combine. Add the flour and stir until moist clumps form. Cool the streusel completely (the streusel can be made a day in advance and refrigerated).
Preheat oven to 375 F.
To make the filling: Toss all ingredients in a bowl to blend. Let stand until the filling looks moist, stirring occasionally, about 15 minutes.
Bake the chilled crust until golden brown, pressing with back of a spoon if the crust bubbles, about 20 minutes. Remove from oven. Reduce oven temperature to 350°F.
Spoon the filling into the warm crust. Crumble the streusel evenly over the filling. Bake the tart until the filling is bubbling around the edges and the streusel is crisp and brown, about 1 hour. (If the streusel or crust are browning too quickly, you can tent the tart with aluminum foil until the filling finishes baking.) Cool tart on rack 30 minutes. Serve warm or at room temperature.
