Numerous guests have requested various recipes during their stay here at the Inn. While it is my intent to compile a cookbook I realize this may take longer than I originally had hoped. For our guests and the foodies out there this page is for you.
I will post a recipe periodically so check back and see what is cooking in the kitchen.
Rhubarb & Raspberry
Our guests love dessert and this rhubarb tart can show up any time of year because rhubarb and raspberry’s freeze so well. Rhubarb is one of the first signs of spring and this is when you are most likely to experience this sweet but tangy treat.
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 Tbsp sugar
- 1/2 tsp. Kosher salt
- 3/4 cup chilled unsalted butter
- 1 large egg
- 1 Tbsp whole milk
- 1/4 cup cornstarch
- 4 cups 1/2″ thick slices rhubarb
- 1 6oz. container fresh/frozen raspberries
- 2/3 cup sugar
- 1 large egg, beaten
Crust: To make the crust combine both flours, sugar and salt in a processor; blend briefly. Add the butter — I use my hand held large hole grater to grate the butter before I add it to the processor. Pulse the processor until butter is reduced to pea size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill at least 1 1/2 hours. Can be made 2 days ahead. Keep chilled.
Filling: Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, berries and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil, rhubarb slices will still be intact and firm. Transfer to bowl. Chill until cool about 30 minutes.
Preheat oven to 400 degrees. Roll out dough on floured parchment paper to 12″ round; brush with beaten egg. Mound filling in center of crust, gently spread out, leaving 1 1/2″ border. Gently fold edges of dough over filling. Brush border with egg and sprinkle with raw sugar. Slide parchment with tart onto a large rimmed baking sheet and bake until crust is golden brown and filling bubbly, about 35-45 minutes.