Last month, I went to the dentist three times. There was a checkup visit, a second visit to replace two cracked fillings (during which I endured 3 painful shots to numb me which did not work), which led to a third visit to actually replace the fillings (this time I got numb after 4 painful shots, yay!). As you can see from my Instagram picture, I wore my favorite Hello Kitty shoes to cheer myself up ... I was really nervous!
The day after my fillings were finally replaced, I announced out loud that I was going to make a rhubarb tart, to which my husband promptly reminded me, "Think of all the trips to the dentist you just had!" But, fueled by my recent revisit to baking with rhubarb, I insisted that I must do it while rhubarb was still in season! Although, I compromised with him - based on my husband's theory that honey doesn't give you cavities (question for you dentists out there - is this true?), I decided to try making this rhubarb tart with honey instead of sugar.
Usually I make my rhubarb tarts in this round tart pan with removeable bottom, but this time I chose to use my new rectangular tart pan (similar to this one). So I made my favorite Martha all-butter pie crust (2 1/2 cups flour, 1 tsp salt, 1 tsp sugar, 2 sticks butter, and ice water to bring it together), and carefully rolled and lined my tart pan with the dough.
Then I sliced my rhubarb and mixed it with honey (about a half cup), a pinch of salt, and a couple of tablespoons of flour.
Then came the fun part - arranging it in the tart pan! I've tried arranging it in a vertical pattern as seen here, as well as a horizontal pattern as seen here, but this time since I was using a rectangular tart pan I decided to make two long rows of rhubarb.
Then I brushed the exposed pie crust with egg wash, and sprinkled on a bit of sanding sugar before popping it in the oven.
After about 50 minutes in the oven, it was done! By this time the whole house smelled delicious.
When I first sliced it, I didn't love the way the rectangular piece looked. I was starting to think I should have made it in the round tart pan after all.
But then I realized that I could still slice it into triangular pieces. In love with rectangular tart pan once more.
It's even better with a scoop of ice cream. For breakfast.
With a cup of coffee to top it all off. The end.
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