Recipes Alsatian Rhubarb Tart 3.0 (2,701) 1 Review Jean-Georges Vongerichten bakes the raw rhubarb in the raw pastry shell, rather than blind-baking (precooking) the crust. 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.Plus: More Dessert Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten F&W Star Chef » See All F&W Chef Superstars Superchef Jean-Georges Vongerichten, who celebrates his 40th year of cooking in 2013, reveals his most-requested dish, his go-to 100-year-old cookbook and a brilliant technique for chopping garlic. What’s your most requested recipe? This would definitely have to be the Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade. It has been on the menu at Jean-Georges for the past six years and each week it’s one of our top sellers. I think it’s the texture and combination of flavors that people really crave. What’s your favorite cookbook of all time?Gastronomie Pratique, by Ali-Bab. A scientist and philosopher, Henri Babinski, wrote it more than 100 years ago, and was way ahead of his time. He gives every technique from making raspberry lemonade to vinaigrettes to soufflés. He even shows you how to make oysters en gelée using natural gelatin—gelatin made from boiled pig’s feet, not gelatin leaves or agar-agar. Everything he did is so technical and precise, it’s amazing. Everyone always cites Escoffier, but Escoffier just codified a cuisine that already existed. This was something new, and much more interesting. It’s hard to find, though; I wish someone would bring it back into print. One technique everyone should know? How to chop a clove of garlic: Slice a peeled garlic clove in half lengthwise. Set the clove halves cut sides down on your chopping board, and turn your knife sharp side up. Using the blunt edge of the knife, “mince” the clove halves as you would mince them with the sharp blade: Using your finger as a guide, working your way from the tip to the root end, use the blunt edge to smash the garlic against the board. Flip the smashed clove halves over, flip your knife over and use the sharp edge to chop the clove halves finely, working in the opposite direction, from the root end to the tip. They’ll come out perfectly chopped, as if you pulverized them in a blender. To chop them that finely using only the sharp blade, you’d have to chop them a long time. Food & Wine's Editorial Guidelines Updated on February 13, 2019 Print Rate It Share Share Tweet Pin Email Photo: © David Prince Active Time: 45 mins Total Time: 1 hrs 30 mins Yield: 1 10-inch tart Ingredients Pastry 2 cups all-purpose flour 1 teaspoon sugar Pinch of salt 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces 1 large egg 2 tablespoons plus 1 teaspoon ice water Filling 2 pounds rhubarb stalks, cut into 1/3-inch dice 1 1/3 cups sugar 1 cup heavy cream 2 large egg yolks 3 large egg whites Pinch of salt Directions In a food processor, combine the flour with the sugar and salt. Add the butter and pulse just until it is the size of peas. In a small bowl, whisk the egg with the ice water. Drizzle the egg mixture over the dough and pulse just until evenly moistened; do not let it form a ball. Turn the dough out onto a work surface, gather it together and shape into a disk. Wrap in plastic and refrigerate until firm, at least 30 minutes. In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer. Set it over the bowl and refrigerate overnight to drain. Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 14-inch round. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhanging pastry. Line the pastry with foil and fill with pie weights, dried beans or rice. Bake the tart shell in the lower third of the oven for about 20 minutes, or until the pastry is set. Carefully remove the foil and weights and bake the shell for about 10 minutes, or until cooked and the bottom is lightly golden. Press on the rhubarb to extract as much liquid as possible. In a bowl, toss the rhubarb with 1/3 cup plus 1 tablespoon of the sugar. Spread the rhubarb in the shell and bake in the center of the oven for 15 minutes, or until the rhubarb is just tender. In a medium bowl, whisk the cream with the egg yolks and 3 tablespoons of the sugar. Pour the custard over the rhubarb and bake in the lower third of the oven for about 20 minutes, or until set. Increase the oven temperature to 425° and position a rack in the upper third of the oven. In a large bowl, using a handheld electric mixer, beat the egg whites with the salt until firm peaks form. Gradually add the remaining 1/4 cup of sugar, beating until the whites are stiff and glossy. Spread the meringue over the tart all the way to the side. Bake in the upper third of the oven for 5 minutes, or just until the meringue is lightly browned. Let the tart cool, then remove the ring, slide the tart onto a cake plate and serve. Suggested Pairing Some of the world's greatest dessert wines come from Alsace—and they can be expensive. Try a Gewürztraminer, the perfect match for this tangy tart. Rate it Print