Rhubarb Tart

We have had an undredictable, largely grey and wet spring. One of the few things that emerged on time was rhubarb, and so not having yet settled on my go to rhubarb recipes, we are still looking. My spouse assembled this recipe, which as another baker pointed out, is actually 5 recipes that are then assembled. Thomas Keller is not a guy who cuts corners, and Bouchon is a gorgeous cookbook, but you whould definitely not tackle this if you have a tight time line from start to completion. Cured Rhubarb 15 young rhubarb stalks (about 2 lbs) 1/2 C (100 grams) superfine granulated sugar 1/4 C + 2 TBS (120 grams) grenadine (you can find grenadine in with the mixers in the adult beverages section of the market) Trim the rhubarb so that it will fit into a 9X13 inch baking dish lengthwise. Using a paring knife, pull-off the strings and any tough peel running the length of the rhubarb. Arrange the rhubarb in the baking dish. Sprinkle with sugar and drizzle with grenadine. Cover in plastic wrap and let cure for 24 hours, turning the stalks every 8 hours or so. When ready to use, allow to drain on paper towels first. Pate Sucree note: this makes enough for two tart shells, you will only need one. Wrap the second tightly in plastic and freeze for up to two months. 2 2/3 C (375 grams) all purpose flour 1/4 C + 3 TBS (46 grams) confectioner’s sugar PLUS 3/4 C + 1 TBS (94 grams) confectioner’s sugar 1/4 C plus 3 TBS almond meal/flour 8 oz (225 grams) unsalted butter at room temp. 1/2 vanilla bean split down the middle 1 extra large egg (56 grams) In a medium bowl sift in the flour plus the first 46 grams of confectioner’s sugar. Sift-in the almond flour, breaking up any lumps in the sieve. Whisk to combine and set aside. In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer), add butter and cream on medium until it has the consistency of mayonnaise. Sift in the remaining confectioner’s sugar and mix on medium low until the mixture if fluffy (about 60 seconds). Scrape down the sides of the bowl and scrape the seeds from the vanilla bean into the mixture. Mix on low for 30 seconds to distribute evenly. Add dry ingredients in two additions, mixing for 15-30 seconds after each and until just combined. Scrape down the bowl to incorporate any ingredients that have settled on the bottom of the bowl. Add the eggs and mix on low for 15-30 seconds. Transfer the dough to a work surface. Using the heel of your hand, smear the dough and work it together. Divide the dough in half and form each into a 4X6 inch rectangle about 3/4 inches thick. Wrap each in plastic wrap and chill until firm (about 2 hours but as always, preferably overnight). Brown Butter Filling 1/2 C + 3 TBS (75 grams) almond flour/meal 1/2 C + 2 tsp all purpose flour 2 eggs (150 grams) 1 C + 1 TBS (210 grams) superfine granulated sugar 1/4 C + 1 TBS (75 grams) whole milk 1/4 C + 1 TBS (75 grams) heavy cream 3/4 C + 1 TBS (165 grams) brown butter Whisk together the almond and all-purpose flours, set aside. In the bowl of a stand mixer fitted with a paddle, combine the eggs and sugar and mix on medium for about 2 minutes. Reduce mixer to low, slowly add the milk and cream. Add the dry ingredients and mix on low for a few seconds until combined. With the mixer running, slowly add the brown butter and mix to combine. Transfer to a pastry bag. Almond Streusel Topping 3/4 C + 2 TBS (120 grams) all purpose flour 1 C + 1 TBS (120 grams) almond flour 1/2 C + 2 TBS (120 grams) granualted sugar 1/4 tsp kosher salt 4.2 ounces (120 grams) cold unsalted butter, cut into 1/4 inch pieces Combine the all-purpose and almond flours, sugar and salt in a bowl. Whisk to break-up lumps. Add the butter and toss to coat the pieces. Work the mixture with fingertips breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture. Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least two hours (can be frozen up to 1 month). Preheat oven to 325 degrees Spread the streusel in an even layer on a sheet pan. Bake for about 12 minutes, turning the streusel with a metal spatula every 4 minutes until it is golden brown and dry. Place pan on cooling rock, allow to cool completely. Pour the streusel into a food processor and pulse to the consistency of brown sugar. To Assemble Preheat oven to 350 degrees Pipe enough of the filling into the crust to cover the bottom with a 1/4 inch-thick-layer and spread it evenly with a small offset spatula. Arrange the rhubarb, rounded side-up on top of the filling, running lengthwise in the pan. Pipe the fillings around the stalks, filing in any gaps, then spread any remaining filling over the top of the rhubarb (it may not be completely covered). Bake for 40 minutes, rotate the pan. Reduce the oven temp to 325 degrees and bake for an other 10-15 minutes until the filling is set and golden. Set the pan on a cooling rack and cool completely.