Coming at you from the Bronx, where I’ve been spending a good amount of time lately. Dinner and pastries on Arthur Avenue, art installations in old mansions, and long walks through the unrivaled Botanical Garden (photos below). And this recipe, inspired by Bronx Bees, as featured in New York City Farmer & Feast, by Emily Brooks.
Serves 6 and costs about $8
Bundle of rhubarb
1 cup of sugar
2 teaspoons of anise-flavored liqueur
1 egg yolk
3/4 cup of heavy cream (or milk if you’d like)
Dash of salt
1 pastry dough or tart crust
Wash and dice rhubarb, toss in a bowl with 1/3 cup of sugar, and refrigerate for an hour or so. Preheat oven to 400 degrees. Drain rhubarb in a colander over a large skillet. Heat the juice over high heat until syrupy. Remove from heat and add the rhubarb and liqueur.
In a medium bowl, whisk eggs, additional yolk, cream, salt, and remaining sugar. Place a pastry dough or tart crust in greased pie plate, add rhubarb, and pour half of custard, wait a minute, and then add the rest.
Bake the tart at 400 degrees for 30 minutes. Cool to almost room temperature and enjoy.