RHUBARB & GRAND MARNIER TART RECIPE
This isn’t your run of the mill rhubarb tart! With the warmth of orange, cognac & honey in the tangy rhubarb filling and a tender, buttery rose scented shortbread crust flecked with sea salt, this pastry achieves that magical balance of salty, sweet, and tart with the added interest of floral notes. The jammy filling in a cookie crust makes an unrivaled dinner party dessert or tea time treat! This tart served as my own mother’s first introduction to rhubarb and all she could say was “Marvelous!” over and over again between bites and shaking her head in disbelief. It’s that good. –Beth from Local Milk
KEEP READING FOR THE RECIPE…
Rhubarb & Grand Marnier Tart in a Rose & Sea Salt Shortbread Crust
- 1 cup unsalted butter, softened (2 sticks)
- 1/2 tsp rosewater
- 2/3 cup confectioner’s sugar (70 g)
- 2 cups all purpose flour (250 g)
- 3/4 tsp flaky sea salt
- non stick cooking spray or butter for greasing
- powdered sugar for dusting (optional)
- 4 cups rhubarb, sliced 1/4″ thick (about 8 stalks)
- 1/3 cup honey
- 2/3 cup brown sugar
- 1/4 cup grand marnier
- 1 Tbsp orange zest
- 1 tsp vanilla extract
- 1/8 tsp of sea salt
- 3 tsp corn starch
how to prepare:
Heat oven to 350°F.
- Combine flour and salt in a bowl, set aside. In the bowl of a stand mixer fitted with the paddle attachment mix the butter, rosewater, and confectioners sugar on medium until combined (start on low so sugar doesn’t fly everywhere!). Add in the flour and mix until a crumbly dough forms.
- Grease a pie tin or tart pan with non-stick cooking spray or butter. Reserve 1/4 of the dough, and press the rest of the dough evenly into the pan with your fingers. The extra dough can be used to patch thin places or baked as cookies! Cover and chill for at least half an hour (can be made up to one day ahead).
- While the crust chills, combine the rhubarb, honey, brown sugar, Grand Marnier, vanilla extract, and sea salt in a medium sauce pan over medium high heat for 5 minutes or until the rhubarb releases it’s juices. Reduce to med-low and simmer for about ten minutes or until the rhubarb starts to break down. In a small bowl whisk the cornstarch with 3 teaspoons of the liquid from the ruhbarb. Return this to mixture to the pot and continue to cook for another five minutes to thicken.
- Prick bottom of crust all over with the tines of a fork. Bake on the middle rack for 10-15 minutes or until just turning golden brown. Pour filling into crust and bake for another ten minutes. Cool completely on a rack, dust with powdered sugar, and serve (preferably with some freshly whipped cream & a cup of tea!)