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This tart brings together the bold taste of rhubarb, creamy curd, and a buttery shortbread that's got pecans in every bite. The bright filling pops with color, and it's the kind of dessert that turns heads at a brunch or any get-together. Tangy and sweet play off each other, so no one's stopping at just one slice.
I pulled this from a pile of old family cookbooks and after one try, my sister started asking for it every single year when her birthday rolls around.
Delightful Ingredients
- Extra confectioners sugar: use this for a lovely dusting right before serving
- Optional food coloring in red: a few drops bring out a pink hue if your rhubarb runs pale
- Butter cubed: drops richness into the curd and gives that melt-in-your-mouth finish
- Lemon zest and juice: pump up the fruitiness, and fresh-squeezed is always best
- Egg yolks: these thicken things up and make the curd super smooth, rich color is a bonus
- Salt: perks up all the flavors, you don’t need a lot
- Confectioners sugar: sweetens up the shortbread crust and keeps it super soft, sift it to keep things smooth
- Cold butter cubed: makes for a flaky, tender crust — straight-from-the-fridge is a must
- Ground pecans: they add a toasty, nutty kick to the crust, go for pecans that smell nice and buttery
- All-purpose flour: brings structure to your base, check it’s fresh for the best bite
- Water: helps cook the rhubarb down into a jammy texture
- Sugar: balances out rhubarb’s bite and turns it into something special, not too sour
- Fresh rhubarb chopped: keep it crisp and unblemished, it’s what gives you the tart snap and that bright color
Step-by-Step Instructions
- Finish and Serve:
- Give the tart a dusting of confectioners sugar just before slicing. Cut it up, grab a fork, and dig in.
- Fill and Bake the Tart:
- Pour your finished curd into the shell. Even it out with a spatula, then back in the oven at three fifty for around twelve to fifteen minutes until it’s just set in the middle. Let it cool completely on a rack, then tuck in the fridge for at least an hour before you cut it.
- Make the Rhubarb Curd:
- In a heavy pot, whisk egg yolks, sugar, lemon juice and zest, plus your rhubarb puree. Set this over medium heat, tossing in butter bit by bit, and keep stirring to stay silky. Watch it doesn’t get lumpy. Add some food coloring if you want a strong pink color.
- Prepare the Crust:
- All your crust stuff — flour, ground pecans, cold butter, confectioners sugar, and some salt — goes into a food processor. Pulse until it starts to look sandy, not smooth. Dump into a tart pan, letting the crumbs come up the sides about an inch. Bake at three fifty for eighteen to twenty minutes so it comes out pale golden.
- Cook the Rhubarb:
- Toss rhubarb, sugar, and a bit of water in a big pot. Bring up to a bubble, then lower the heat. Let it cook until super soft and the juices thicken, which takes about ten minutes. Let it cool, then blend until it’s smooth as can be. Set aside for later.
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Whenever I make this, I’m hit with memories of walking into my grandma’s kitchen and catching that unmistakable smell of rhubarb simmering away. Gently stirring the curd and watching it go pink is still a highlight of spring for me, and waiting for that first pretty slice always feels special.
Storage Tips
Leftover tart? Cover and park it in the fridge for up to four days. Keep it on the lowest shelf if you want the crust to stay crisp. Thinking about freezing? Wrap tightly in plastic and add a layer of foil. When you’re ready, defrost in the fridge overnight to keep that awesome texture.
Ingredient Swaps
No pecans at home? Almonds or walnuts work just as well for that nutty crust. Only have frozen rhubarb? Toss it in as is, but add a teaspoon more flour to make the curd set up right.
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Tasty Ways to Serve
This tart is tasty all by itself, but a swipe of just-sweetened whipped cream takes it up a notch. Top with a handful of strawberries if you want extra color and a touch more fruitiness. You can even cut it into little squares to pass around at parties.
Fun Backstory
Rhubarb’s been the star in springtime treats in the UK and up north in the US for ages. Here, mixing it with buttery pastry pays homage to the classics, but the lemon and pecans put a fresh spin on an old favorite.
Frequently Asked Questions
- → How is this shortbread crust different?
Chopped pecans make it nutty as well as buttery, taking the flavor up a notch.
- → Is it okay to use frozen rhubarb?
Sure, just let it thaw and squeeze out extra water so your curd turns out right.
- → When is the tart done baking?
The middle should move just a bit when you shake it, not look sloppy. It'll get firmer as it cools.
- → Can I swap out pecans in the crust?
Definitely—use walnuts or almonds if you want, or leave the nuts out altogether.
- → What’s the best way to serve this?
Cool it first, slice it up, and sprinkle with powdered sugar so it looks extra special.