Rhubarb Tart - © 2012 Viviane Perenyi | At Down Under

If spring had legs, they would be long and pink like a rhubarb stalk.
Or would they be slender and green like an asparagus ?
The cheeks surely would be plump and rose as a radish.

A graceful girl, Spring, with a delicate floral scent and an optimist mind.

Rhubarb - © 2012 Viviane Perenyi | At Down Under
Rhubarb Tart - © 2012 Viviane Perenyi | At Down Under

Spring the season of renewal.
We are enjoying all the best of it right now.
New food in the plate, first lunches on the deck, trees in bloom and arrival of ducklings

Lately when it comes to dessert, it often includes rhubarb. Crumble, tart, compote… I put it everywhere.
I like it. And the good thing is that I’m slowly converting Paprika to the particular taste of these pink stalks…

Noodle Salad - © 2012 Viviane Perenyi | At Down Under
Rhubarb Tart - © 2012 Viviane Perenyi
Rhubarb Tart

140g flour
75g unsalted butter, diced
30ml water
1 pinch of salt

4 large rhubarb stalks, rinsed and cut in 45° angle slices
3 tbsp brown sugar + 1 vanilla tsp for sprinkling

In a large bowl mix together flour and salt. Add butter to flour and mix with your finger tips to get a fine sandy texture. Add water and mix quickly but lightly with your hand to form a ball. Do not overwork the dough. Flatten the dough into a thick disc and wrap it in cling wrap. Let it rest for one hour in the fridge.
In the meantime, toss sugar over rhubarb slices, mix and let marinate.
Preheat oven to 200°C. Roll down the dough on a dusted flour surface. Place the pastry in the tart pan and trim the edge. Prick the bottom of the dough with a fork. Line over it a baking paper and fill it with baking ceramic pie weight or dry beans. Bake for about 15 minutes. Remove from oven and remove ceramic weights. Place rhubarb slices into the shell tart. Sprinkle with vanilla sugar and bake for 10-15 minutes. Remove from oven and turn out of the tart tin. Let it cool on a rack. Best served lukewarm.

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Si le printemps avait des jambes, elles seraient longues et roses comme les tiges de rhubarbe.
Ou seraient-elles élancées et vertes comme des asperges ?
Les joues seraient à coup sûr fuchsia et pleines comme un radis.
Une jeune fille gracieuse, le printemps, avec un délicat parfum floral et un esprit optimiste.

Le printemps, la saison du renouveau.
Et nous profitons de tout ce qu’elle a de meilleur à offrir en ce moment.
Nouveaux légumes dans l’assiette, premiers déjeuners sur le deck, les arbres en fleur et l’arrivée des canetons

Dernièrement, lorsqu’il s’agit de dessert, cela inclut souvent de la rhubarbe. Crumble, tarte, compote… J’en mets partout.
J’aime ça. Et la bonne chose est que je convertis doucement Paprika au goût particulier de ces tiges roses…