Saturday, July 2, 2011

Rhubarb Gallette, Lard Crust

I need to take a dessert to a dinner tonight with friends, so I was delighted (and surprised!) when the produce man came forth with a box of rhubarb when I asked if just maybe, oh, please,  they had any in the back.  YES.
Here in the burnt-up desert there's just not much call for this cool-grown fruit.

So instead of a shortcake or cobbler, I want to make a gallette, which is sort of a floppy, free-form pie with bottom folded over to make the top.  I'm making it in a tart pan because this one is so big, and I need to transport it.

Furthermore, I have just decided recently, no more Crisco crusts.  Lard just can't be too much worse for your health, and it's not like I make a crust every week or even every month.  OK?

And here's why I prefer lard.  You just can't beat the flavor, and there's no need to add vinegar or hold your mouth just so and cross your toes when you roll it out, it simply cooperates better all the way around.

So, the steps are:

Put 2 c. flour in a bowl.

Add about 1tsp. salt and whisk.

Get your lard and put in about 1/2 cup, cut in chunks.

Cut the lard into the flour until it looks like this.

Put the bowl in the refrigerator, and yes, mine is stuffed like a Christmas turkey.

Wash and chop the rhubarb.  This is a big pie, so I cut about 6 stalks.

( added a couple of ripe plums that were hanging around)

Add 1c. sugar, 3/4 c cornstarch and a tsp of salt to the rhubarb and mix.  The cornstarch is to soak up the excess juices.
Set aside.

Get your crust dough out of the refrigerator and get a cup of water.  
Add most of the water, mix, add a little more and mix again.  ( I love my dough whisk!)

When the crust mixture looks like this, with very little dry parts left, gather it into a ball.
Let the dough ball rest a second.

Put a little flour in your tart pan, if using one, or on the cookie sheet if not.

Roll out the dough. I love to use the coated butcher paper for rolling out dough.  Just peels right off.

Put the dough on the tart pan.  Stretch it out as far as you can.

Put about 1/4 c powdered sugar on the dough.  Spread it evenly.  This keeps the crust from getting soaked.
Put the rhubarb on the crust and fold over.

Paint with cream for prettiness.
Cook in a 365 oven for about an hour.
I can't wait for dinner.

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