CHEF JEFF — ONE BYTE AT A TIME: Raspberry-Rhubarb TartsThis dessert is sure to put a smile on everyone’s face.
By: Herald Staff Report,
This dessert is sure to put a smile on everyone’s face.
3 cups fresh raspberries
2 cups fresh diced rhubarb
1 cup sugar
Squeeze of lemon juice
1 teaspoon vanilla
Cook rhubarb, sugar, 2 tablespoons white wine for 20 minutes on simmer until semisoft; remove from heat, cool; add raspberries.
1¼ cups flour
¼ teaspoon salt
1 tablespoon sugar
4 ounces butter, cut into small grape-size pieces, placed in freezer to chill
3 tablespoons ice water
Add dry ingredients to food processor; blend; add butter, pulse to cut cold or frozen batter into flour. Pulse until you get pea-size lumps of dough; add water, pulse until dough is wet. Let rest in cooler for ½ hour. Roll out dough, cut into 6-inch rounds. Place ½ cup of fruit mix in midst of dough circle, turn edges over ½-inch at a time toward center, rolling edge of tart 1 inch in toward middle. Exposed center section of fruit is left. Dust with raw sugar, bake 20 minutes at 350.
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