While we think of cobblers & crisps as North American, the original German “streusel” is the original crisp topping, as exampled in this gorgeous bakeshop-worthy tart. A sour cream custard is baked under the vanilla-scented rhubarb, and the crisp topping is baked separately before being baked again on the first, to ensure it stays crisp (a true pastry chef technique).

Yield: 8-10

Prep Time: 30 minutes

Cook Time 60 minutes

 

Crust & Crumble:

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup ground almonds

1 tbsp packed light brown sugar

¼ tsp baking powder

¼ tsp salt

10 Tbsp cool unsalted butter, cut into pieces

 

Filling:

2 cups diced fresh rhubarb

1/3 cup whipping (35%) cream

1 large egg

1 egg yolk

¼ cup granulated sugar

2 Tbsp all-purpose flour

2 Tbsp ground almonds

1 Tbsp brandy (optional)

1 tsp vanilla extract

 

  1. Preheat the oven to 350 °F (180 °C).
  1. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in a the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture pieces of butter are no longer visible.  Scoop out 1 cup (140 g) of the crumble and spread this in an ungreased pie plate or onto a parchment-lined baking tray.  Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray.  Bake both for 20 -25 minutes, until the crust brown a little at the edges.  Cool the shell before filling.
  1. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if using) and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 °F/180 °C) for 25-30 minutes, until the tart filling no longer jiggles in the centre.  Cool the tart to room temperature, then chill until ready to serve.

Serve with Laurel Crème Anglaise (recipe follows)

 

LAUREL CRÈME ANGLAISE

 

Yield: Almost 400 mL

Prep Time: 10 minutes

Cook Time: 6 minutes

 

1 ½ cups (375 mL) 10% cream (half-&-half)

2 bay laurel leaves

½ vanilla bean

3 large egg yolks

¼ cup (50 g) granulated sugar

 

  1. Place the cream in a small sauce pot over medium heat and add the bay leaves and the scraped seeds of the vanilla bean. Bring this to just below a simmer.
  1. In a small bowl, whisk the egg yolks and sugar. Add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking.  Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes.  Strain this into a bowl, cool to room temperature and then chill completely.

The Crème Anglaise will keep for up to 4 days refrigerated.

Recipe Credit: Anna Olson