A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.

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Con Poulos

Recipe Summary

Yield:
1 tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.

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  • Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.

  • Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.

  • Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.

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