Winemonger.com

RHUBARB TART
Recipe from Martin Barz, Wine Pairings from your Winemonger

Rhubarb is in season! And how best to make the most of it than a rhubarb tart and a chilled glass of dessert wine? The perfect ending to your meal, and the perfect way to say goodbye to winter and hello to spring. This tart features a nice custard base, and the flavors here will pair perfectly with just about any of our dessert wines, but particularly with those that include the Scheurebe (shoy-ray-bay) grape. After the recipe for the rhubarb tart, we’ll go more into our ideas for serving and wine pairings.

INGREDIENTS:
FOR THE TART
2 lbs. fresh rhubarb
3/4 cups sugar
1/4 cup almond powder
1 cup cream
3 eggs
1 tsp. vanilla bean paste
zest of 1 lemon, preferably meyer

FOR THE PASTRY
1 1/2 cups flour
6 tbs. butter
1/2 tsp. sea salt
1 yolk
3-4 tbs very cold water

MAKE THE PASTRY
1.Mix together the flour and salt
2.Cut the butter into pieces and add
3.Add yolk
4.Work together with your hands, a pastry cutter, or a mixer with a pastry blade
5.Add the water as needed until the dough gets that good consistency
6.Roll into a ball
7.Wrap the dough tight with plastic wrap
8.Put in the fridge for an hour

MAKE THE TART
1.Pre-heat oven to 400 degrees
2.Peel and chop the rhubarb
3.Put the rhubarb into a bowl and add the sugar and lemon zest
4.Mix together the cream, eggs and vanilla bean paste
5.Prepare to roll your chilled dough on a floured surface
6.Roll that dough out
7.Press the dough into a quiche or tart pan (*your winemonger prefers the kind where the bottom pops out*)
8.Sprinkle the almond powder in
9.Add the rhubarb mixture, including any liquid that is in the bowl
10.Add the cream-eggs-vanilla bean paste mixture
11.Bake in oven for 35 minutes (or until a lovely golden color)

STEP-BY-STEP:

WHAT TO PAIR:
Most dessert wines will pair very nicely with rhubarb tart, particularly owing to the fact that the rhubarb is not overly sweet. That said, here are a few particularly excellent sweet wines to pair with your tart. Chill the wine in your refrigerator for at least a few hours before serving. As the wine warms in the glass, the flavors will evolve beautifully:

FEILER-ARTINGER MUSCAT-OTTONEL RUSTER AUSBRUCH 2004

GSELLMANN & GSELLMANN VOM GOLSER GOLDBERG TROCKENBEERENAUSLESE

VELICH SEEWINKEL BEERENAUSLESE