I think you’ll love this rustic dessert. I used buttery Pâte brisée sucrée for the crust, and tart red rhubarb for the filling. And to make the rhubarb glisten, I brushed the diced stems with warmed currant jelly. The final product is neither too tart nor too sweet. It’s just…perfectly perfect.
A note about rhubarb. This easy-to-grow, cool-weather perennial comes in two colors: green and red. Pictorially speaking, the green variety is better suited for covered desserts like pies and crisps. The red variety is preferred for tarts, galettes, and other subjects in which the stems are on display.
Yadda-yadda-yadda. Let’s make our galette!
And 2 tablespoons ground “instant” tapioca. If you can’t find ground tapioca at your local market, just do what I do, and buy a small box of “Minute” tapioca, and grind it in your blender or spice grinder. Tapioca absorbs rhubarb juice like nobody’s business.
Meanwhile, take some Pâte brisée sucrée (here’s the recipe)…
And roll it, on a lightly-floured surface, into a 12-inch diameter circle.
Two dough-notes for you: For the easy rolling-out of dough, I use a canvas pastry frame (details here) and a French rolling pin (details here).
I forgot to take a picture of this next step: Put 2 tablespoons red currant jelly in a small custard cup, add 1/4 teaspoon of water, and heat in the microwave until the jelly melts — about 20 seconds.
And then devour the ENTIRE galette while no one is watching. Or, if you are feeling generous, share it with friends or family. It’s screamingly-delicious all by itself, or topped with ice cream, clotted cream, or whipped cream.
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