Tart Tart

No, not me. Ok, well, me too. But also the tart I stole out of Redbook whilst in PT last week. Here:

Crust: 1 and 1/3 C baking flour, 1 T sugar, 1/2 t salt, 6 T cold butter in chunks, 3-4 T ice water. ---- Make pie crust like you do, and chill for a couple hours.

Filling: 1 Lb rhubarb cut in 1" bits, 1/2 C and 2 T sugar (to be precise), 1 and 1/2 T cornstarch, 3/4 t grated orange zest (or not), 6 oz raspberries, 1 and 1/2 finely chopped crystallized ginger (or about 1/2 T of powered ginger), 1 T cold butter. ---- toss rhubarb with 1/2 cup of sugar, the cornstarch, and the orange zest. Let that rest for 25 min. or so, stirring when you remember to.

Preheat oven to 425.

Tart assembly: When you get the dough out to roll it, add the ginger and raspberries to the filling and fold in, let sit. Roll the dough out to a 13" circle (roughly). Spoon filling into crust in sort of a pile, and fold the crust up around the filling and bit over it so the crust makes its own dish. Careful of any holes in crust that will leak.
I put the tart in a pie pan in case of leaks, but if you're brave and certain, a cookie sheet covered with parchment paper will do. Bake for 15 min @ 425, then dial it down to 325 for 30 min.

There are fancy things you can do, like sprinkle the ginger onto the crust before baking instead of including it in the filling, and that looks pretty in the picture. Also, you can glaze the whole schmere with an apricot glaze. So forth. I just made a simple tart.

Voila. Tarte au rhubarbe. Now, if I could just find my missing camera anywhere ever at all, I would give you a picture. So hang on. ... . Ah-ha!

UPDATE 9.18 pm: mama's little baby loves rhubarb, rhubarb / mama's little baby loves rhubarb pie! --- turned out fabulucious, light, sweet, tangy. Lovely little summer tart.