Rhubarb shines bright in this simple tart, partly thanks to the currant jelly used to glaze it.
The spring after Pierre Franey died (he wrote the popular 60-Minute Gourmet column with Craig Claiborne for the New York Times), a bunch of his friends got together and made lunch in his honor. Jacques Pépin made this rhubarb galette. To me, it looks like a great broken heart.
This recipe calls for currant jelly, which you can buy or easily make yourself with this accompanying recipe.
Pierre's Rhubarb Tart
- 1½ cups all-purpose flour
- 8 tablespoons cold unsalted butter cut up
- 1 tablespoon sugar
- Pinch of salt
- ¹⁄³ cup cold water
- ²⁄³ cup blanched almonds
- ½ cup plus 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 pound red rhubarb chopped
- 2 tablespoons unsalted butter cut into small bits
- ¼ cup currant jelly
- 1 tablespoon granulated sugar
For the pastry:
- In a food processor, combine the flour, sugar, butter, and salt and process until blended, a minute or so. Add the water and process until little balls form. Press the dough together into a disk. Wrap the dough in plastic wrap or wax paper and refrigerate until chilled, about 30 minutes.
For the filling:
- Grind the almonds with 2 tablespoons of granulated sugar and the flour. You can do this in a food processor or with a mortar and pestle.
To bake the galette:
- Preheat the oven to 375°F. On a silicone baking mat or piece of parchment paper, roll out the pastry into a large round about 12 inches in diameter. It’s okay if it isn’t perfectly round but don’t make it too thin: This pastry needs to be a bit on the robust side. Transfer the pastry on its baking mat to a baking sheet. Spread the almond mixture in the center of the pastry, leaving a 3-inch border all around.
- Place the rhubarb on top of the almond mixture and sprinkle the remaining granulated sugar on top. Dot the top of the fruit with the butter. Gently fold the border of dough over the fruit, leaving the center open.
- Bake for 1 hour, or until the pastry is golden brown and the fruit is bubbling. Let the galette cool slightly.
For the topping:
- In a small saucepan, heat the jelly over medium-low heat. Brush the hot jelly over the top of the whole galette. Sprinkle the granulated sugar over the crust and let come to room temperature before serving.