Rhubarb Praline Torte with Spring Strawberries
Yield: One 10-inch tart
This torte is very similar to a classic old-fashioned chess pie, but thinner and more elegant. It bakes up all caramel-y in the center with a crisp, toffee-like brûlée on top. The rhubarb lends it a tart, pale pink note and the strawberries are the perfect bright counterpoint. Glorious!
For the pastry dough
- 1 1/2 cups organic unbleached all-purpose flour Add to list
- 4 ounces (1 stick) chilled unsalted butter, quartered lengthwise and cut into pieces Add to list
- 1 teaspoon salt Add to list
- 1 egg, lightly beaten Add to list
- 1 tablespoon milk Add to list
For the filling and torte
- 1 cup thinly sliced organic rhubarb Add to list
- 2 1/4 cups unrefined sugar, divided Add to list
- 2 ounces (1/2 stick) butter, melted Add to list
- 4 large eggs, beaten Add to list
- 1 tablespoon lemon juice Add to list
- 2 tablespoons finely ground hazelnuts Add to list
- Pastry crust Add to list
- 10-inch tart pan Add to list
- Fresh strawberries, sliced Add to list
To make the pastry dough
Combine all the ingredients in a food processor and mix until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball. You may at this point proceed with one of two methods:
For a finer-textured crust: Wrap the dough in plastic wrap and chill for 1/2 hour. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.
For a more rustic crust: Place the dough in a 10-inch tart pan and with your fingers press it around the pan until it is evenly distributed.
To make the filling and torte
Preheat oven to 325° F.
In a small saucepan, simmer the rhubarb with 1/4 cup of the sugar until very soft. Cool slightly and puree in a food processor. In a mixing bowl, combine the rhubarb puree with the remaining ingredients (except for the pastry crust). Pour the filling into the prepared pastry shell. Bake for about 50 to 55 minutes or until the filling is set and the top is deep golden. The tart will puff as it bakes, but will settle as it cools.
Allow to cool completely before serving. It can be served at room temperature or chilled. Serve with sliced fresh strawberries.
You may use a pre-made pastry crust rolled out to fit your tart pan.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 7, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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