When perusing the dessert menu at The Standard Grill, it's difficult to pass up the "deal closing" chocolate mousse. In warmer weather, however, there's nothing quite like a nice piece of pie. This recipe isn't exactly a pie. It's pie's Italian cousin, a baked tart known as a crostata. Tart, of course, is the flavor profile of the rhubarb and Frederick's dessert has just the right amount.
Crust
All Purpose Flour 1 ½ cups
Cornmeal ¼ cup
Almond Flour ½ cup
Salt ½ tsp
Butter 4 oz.
Sugar ¾ cup
Egg yolks 2
Cream 2 tbsp
Whisk all dry ingredients together in a bowl and set aside. Cream butter and sugar in a mixer until light and fluffy. Add eggs and cream, mix thoroughly, and then add dry ingredients and mix until barely combined. The mixture should be crumbly. Transfer to plastic wrap and refrigerate for an hour.
Pastry Cream
Milk 1 cup
Sugar ¼ cup
Cornstarch ¼ cup
Egg Yolks 2
Whole Egg 1
Vanilla Extract 1 tsp
Bring milk to a simmer. Whisk sugar, cornstarch, and eggs together and slowly temper into the milk. On medium heat, whisk for 5 minutes until very thick and bubbly. Transfer to a bowl and cover the top surface with plastic wrap. Set aside to cool.
Rhubarb Filling
Rhubarb, diced 2 cups
Sugar ¼ cup
Cornstarch 2 tsp
Vanilla Extract 1 tsp
Orange, zested ½ orange
Combine all ingredients together.
Roll out dough to a quarter-inch thick round and transfer to a sheet pan lined with parchment paper. Spread pastry cream on top of dough leaving two inches of border. Place the rhubarb filling on top of the pastry cream, then fold the border of the dough up to the rhubarb filling.
Egg Wash
1 Whole Egg
1 tbsp Water
Whisk until combined.
Brush the edge of the folded dough with egg wash and sprinkle with a tablespoon of sugar. Bake at 375˚F for 20-25 minutes or until golden brown. Let cool. Cut into wedges and serve with whipped cream and fresh berries.
Photos: Markus Marty
