Alsatian Rhubarb Tart
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By Food & Wine
Alsatian Rhubarb Tart
Instructions
Cook:1h 30min
Jean-Georges Vongerichten bakes the raw rhubarb in the raw pastry shell, rather than blind-baking (precooking) the crust. But the cooks in the F&W Test Kitchen discovered you can use Vongerichten's method only in a convection oven; in a conventional oven, the shell didn't bake through. That's why the recipe here calls for cooking the tart shell completely before adding the rhubarb. However you make this dessert, it's irresistibly tangy, creamy and frothy.Plus: More Dessert Recipes and Tips
Updated at: Mon, 16 Nov 2020 02:16:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories397.5 kcal (20%)
Total Fat19.6 g (28%)
Carbs50.5 g (19%)
Sugars28.7 g (32%)
Protein6.3 g (13%)
Sodium60.1 mg (3%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
View on Food & Wine
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