Made in the Shade

RASPBERRY-RHUBARB “POP-TARTS” WITH RHUBARB GLAZE

Nostalgic pastries with a modern twist, these hand pies feature a sweet-tart centre and a gorgeous rose-toned glaze. The melted butter pastry is inspired by Jessie Sheehan’s blueberry galette—it’s very forgiving and allows more time and flexibility to work through the recipe without waiting around for dough to chill.

TARTS

4 cups (1 L) all-purpose flour (1 lb/520 g),

plus more for dusting

2 tbsp + 1/2 cup (30 mL + 125 mL) sugar, divided 1 tsp (5 mL) fine sea salt

1 tsp (5 mL) baking powder

1/2 cup + 4 tsp (125 mL + 20 mL) shaken

buttermilk

1 cup (250 mL) unsalted butter, melted, kept hot 2 cups (500 mL) raspberries

2 cups (500 mL) thinly sliced rhubarb,

about 1/4 inch (5 mm) thick

1 1/2 tsp (7 mL) finely grated lemon zest

2 tbsp (30 mL) cornstarch

1 egg

RHUBARB GLAZE

1/3 cup (80 mL) thinly sliced rhubarb,

about 1/4 inch (5 mm) thick

4 tsp (20 mL) sugar

2 cups (500 mL) icing sugar

1 1/2 tbsp (22 mL) fresh lemon juice

1 1/2 tsp (7 mL) corn syrup

1 1/2 tsp (7 mL) water, plus more as needed, to thin Sprinkles for decorating (optional)

1. For the tarts, whisk together flour, 2 tbsp (30 mL) sugar, salt and baking powder in a large mixing bowl. Set aside.

2. In a medium bowl, whisk buttermilk with hot butter. Pour into dry mix and stir to combine, using your hands at end to bring it together. Transfer to a lightly floured work surface. Divide in half. Form each piece into a rectangle. Cover with a clean, lightly dampened kitchen towel. Rest for 30 minutes.

3. For the filling, in a medium bowl, mix raspberries, rhubarb, remaining 1/2 cup (125 mL) sugar, lemon zest and cornstarch. Set aside.

4. When dough has rested, lightly dust one rectangle of pastry with flour and begin rolling it out. It will stretch and then look like it’s going to tear. Flip it over onto a large sheet of parchment paper. Continue rolling it into a 11 1/2 x 15 1/2-inch (29 x 39-cm) rectangle—if it breaks apart, just press it back together. Trim ends to make a tidyish rectangle. Cut it in half lengthwise and each half into quarters crosswise to make eight 3 3/4 x 5 1/2-inch (10 x 13-cm) rectangles. Cover with lightly dampened towel and repeat with remaining pastry.

5. Preheat oven to 425°F (218°C). Place racks in lower and upper thirds of oven. Line two baking sheets with parchment paper.

6. Whisk egg with 1 tbsp (15 mL) water for egg wash. Drain off most of the liquid from the raspberry-rhubarb filling—you want enough to keep it moist, but not enough to leak out.

7. Working one at a time, brush perimeter of one pastry rectangle with 1/2-inch (1-cm) border of egg wash. Spread 1/4 cup (60 mL) filling within border. Place another pastry rectangle on top, pressing edges together so they stick. Crimp with a fork and trim any awkward bits. Carefully transfer to a prepared baking sheet with a spatula. Repeat with remaining pastry rectangles and filling.

8. Prick pastries with a fork three times to allow steam to escape. Brush tops with egg wash. Bake until golden brown, rotating pans halfway through, 20 to 25 minutes. Remove from oven and cool completely.

9. While pastries are baking, make the glaze. Place rhubarb and sugar in a small bowl. Use your hands to massage sugar into rhubarb, squeezing to break it down, about 1 minute. Let stand for 1 hour.

10. Strain rhubarb mixture through a finemesh sieve and into a jar, pressing on solids with back of a spoon. (You should have 4 to 5 tsp/20 to 25 mL of rhubarb juice.) Cover and refrigerate until ready to glaze.

11. When ready to glaze, whisk icing sugar, lemon juice, corn syrup, 1 1/2 tsp (7 mL) water and reserved rhubarb juice in a medium bowl until smooth and glossy—it should be thick, but spreadable. Thin with water, 1/2 tsp (2 mL) at a time, if necessary. If glaze is too thin, add a little more icing sugar.

12. Spread glaze over each cooled tart, add sprinkles (if using) and set aside to harden, approximately 30 minutes. Tarts are best eaten fresh, but can be stored in an airtight container at room temperature up to 3 days.

Makes 8 tarts

WHAT TO SERVE

Collective Arts Rhubarb & Hibiscus Gin

LCBO 113456, $47.05

This gin’s floral, rhubarb and botanical notes match and counter the tarts’ sweet raspberry and rhubarb flavours. Serve neat.

CARROT FETTUCCINE PASTA DOUGH

This versatile homemade pasta dough gets its sweet and colourful boost from carrot purée.

4 large carrots, about 1 1/4 lbs (565 g) total,

peeled, cut into 1/4-inch (5-mm) rounds 2 large eggs

3 1/2 cups (875 mL) all-purpose flour (455 g),

plus more as needed and extra to dust

1 tsp (5 mL) fine sea salt

1. Bring a medium pot of water to boil over high heat. Add carrots. Cook until soft, about 6 minutes. Drain in colander and spread out to cool.

2. Transfer cooled carrots to a food processor and purée until completely smooth, stopping to scrape down bowl as needed, about 30 seconds. Measure out 1 cup (250 mL) carrot purée—if you have a scale, it should be 215 g—saving extra for another use. (Carrot purée will keep, covered and refrigerated, up to 5 days. Bring to room temperature and stir before using.)

3. Place 1 cup (250 mL) carrot purée and eggs in a stand mixer bowl and stir with a fork to combine. Add flour and salt. Mix with a fork to form shaggy dough.

4. Attach bowl to stand mixer with dough hook attachment. Mix on low for 2 minutes. Increase speed to medium and mix for another 6 minutes. Dough should have pulled away from sides and be soft and pliable. If it doesn’t stick to your fingers when squeezed, mix on medium speed for another 2 minutes. If it sticks, add more flour 1 tbsp (15 mL) at a time, mixing until flour is fully incorporated, about 1 minute. Keep adding flour until dough is smooth, pliable and slightly tacky, but leaves no residue on your fingers. Form into a ball, return to bowl, cover and rest at least 30 minutes and no more than 2 hours in a cool spot.

Serves 6 to 8