BROWN BUTTER RHUBARB TART

This is my favorite dessert to make with rhubarb. It's so beautiful and delicious.
Makes: 6-8 servings                                                                                         Takes: 3 hours

BROWN BUTTER RHUBARB TART

From Zoe Bakes
Makes: 6-8 servings
​Takes: 3 hours
Pâte Sucrée:
  • ½ cup plus 3 tablespoons unsalted butter, softened
  • ½ cup confectioners’ sugar
  • 1 teaspoon lemon zest
  • 1 large egg 
  • 2¼ cups pastry flour
  • ½ teaspoon kosher salt
Browned Butter Filling:
  • ¾ cup unsalted butter
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs 
Topping:​
  • 2 cups thinly sliced rhubarb
  • 2 tablespoons granulated sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and zest at medium speed until creamy, about four minutes, stopping to scrape sides of bowl. Beat in egg. Add flour and salt, beating just until mixture comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
  2. On a lightly floured surface, roll dough into roughly the shape of your tart pan. You can use a 14 inch rectangular or a 8 inch circular tart pan with a removable bottom. Transfer dough to tart pan, pressing into bottom and up sides. Trim excess dough. Freeze for 30 minutes. 
  3. While the tart is the freezer, preheat oven to 375°F and prep the filling.
  4. In a medium saucepan, heat butter and vanilla bean seeds over medium heat. Cook until butter turns a deep amber color and has a nutty aroma, about 10 minutes. Remove from heat and let cool slightly.
  5. In a large bowl, whisk together sugar, flour, and eggs. Slowly drizzle hot butter mixture into egg mixture, whisking constantly. Let cool to room temperature. Refrigerate until use.
  6. Cut the rhubarb stalk into roughly the same length as your pan and then slice lengthwise into thin strips.
  7. Spread filling evenly into prepared tart shell. Shingle sliced rhubarb on top of filling, and sprinkle with sugar. Bake until filling is set and crust is golden brown, 30 to 35 minutes. Let cool before serving.