Alsatian Rhubarb Tart
Jean-Georges Vongerichten bakes the raw rhubarb in the raw pastry shell, rather than blind-baking (precooking) the crust. “My mother does it like that,” he says. But the cooks in the F&W Test Kitchen discovered you can use Vongerichten’s method only in a convection oven; in a conventional oven, the shell didn’t bake through. That’s why the recipe here calls for cooking the tart shell completely before adding the rhubarb. However you make this dessert, it’s irresistibly tangy, creamy and frothy.
Go to recipe (10 of 10)
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