Alsatian Rhubarb Tart

Name: Alsatian Rhubarb Tart
Cook time: 45 min
Ingredients: 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; 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

Alsatian Rhubarb Tart was pinched from <a href="http://www.foodandwine.com/recipes/alsatian-rhubarb-tart" target="_blank">www.foodandwine.com.</a>

"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...."

INGREDIENTS

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2 cups all-purpose flour

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1 teaspoon sugar

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Pinch of salt

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1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces

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1 large egg

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2 tablespoons plus 1 teaspoon ice water

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2 pounds rhubarb stalks, cut into 1/3-inch dice

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1 1/3 cups sugar

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1 cup heavy cream

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2 large egg yolks

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3 large egg whites

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Pinch of salt

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