Rhubarb Custard Tart

MAKES ONE 101/2-INCH TART

The rhubarb for this tart is tossed with sugar and refrigerated overnight, so plan accordingly. You may want to make the dough the day before as well.

DOUGH

1 stick plus 1 tablespoon cold unsalted butter, cut into small pieces

1/3 cup sugar

1 large egg, beaten

1 to 2 tablespoons cold water

Pinch of salt

1-3/4 cups all-purpose flour

 

FILLING

1-1/2    pounds rhubarb, stalks only, trimmed and cut into1-by 1/2-inch pieces

2/3 cup sugar

2    teaspoons Pernod, ouzo or anisette

1-1/2     teaspoons finely grated orange zest

3    large eggs

1 large egg yolk

3/4 cup heavy cream

 Pinch of salt

 

I.  MAKE THE DOUGH: In a food processor, combine the butter with the sugar, egg, 1 tablespoon of water and the salt. Pulse 2 or 3 times, until crumbly. Add the flour and pulse 1 more time. Turn the dough out onto a lightly floured work surface and knead it lightly until it comes together, adding up to 1 more tablespoon of water as needed. Cut the dough in half and pat it into 2 disks. Wrap the disks in plas­tic. Refrigerate 1 disk for at least 1 hour, until the dough is very firm; freeze the second disk for later use.

2. MAKE THE FILLING: In a glass or ceramic bowl, toss the rhubarb with 1/3 cup of the sugar. Cover and refrig­erate overnight.

3. Preheat the oven to 375°. Let the chilled disk of dough soften slightly. On a lightly floured work surface, roll out the dough to a 14-inch round.  Fit the dough into a 10-1/2 inch tart pan with a removable bottom or a fluted porcelain quiche pan; press the dough gently into the bottom and up the sides of the pan without stretching. Prick the bottom of the tart shell all over with a fork and refrig­erate the tart shell for at least 20 min­utes, or until thoroughly chilled and firm.

4. Line the tart shell with foil and fill it with pie weights or dried beans. Bake the shell for 10 minutes. Remove the foil and weights and bake for about 5 minutes longer, or until the tart shell is golden brown. Remove the tart shell from the oven and let cool. Increase the oven temperature to 400°.

5. Drain the rhubarb in a colander set over a large skillet; press firmly on the rhubarb to extract as much juice as possible. B0H the rhubarb juice over high heat until it is syrupy and reduced to 3 tablespoons, about 5 minutes. Remove the skillet from the heat. Add the rhubarb to the pan and toss it in the syrup until coated. Stir in the Pernod and orange zest. Let the rhu­barb cool to room temperature.

6. In a bowl, whisk the eggs with the egg yolk, cream, salt and the remain­ing 1/3 cup of sugar. Distribute the rhubarb evenly in the tart shell and pour half of the custard over it; let the custard settle slightly in the shell, then pour on the rest.

7. Bake the tart until the rhubarb is ten­der and the custard is golden brown and set, about 30 minutes. Transfer the rhubarb tart to a rack and let cool completely. Serve the tart at room tem­perature directly from the porcelain quiche pan, or unmold the tart before cutting it into wedges.

MAKE AHEAD The dough can be made up to 1 day ahead and refriger­ated, or frozen for up to 1 month.