yarn along: elsie

Joining Ginny with this week's Yarn Along:

Knitting another Elsie cardigan and reading Fika: The Art of the Swedish Coffee Break, by Anna Brones and Johanna Kindvall -- an absolutely charming cookbook + collection of musings on Swedish coffee break culture.

I've also been tinkering around with a recipe for a raspberry rhubarb tart. Strawberry rhubarb has been done many a time! I think this version's a winner:

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Raspberry Rhubarb Tart

Fruit Filling:

2-2 1/4 C. rhubarb, chopped (1/2-inch pieces)

1 1/4 C. raspberries

3/4 C. sugar

3 T. flour

3/4 tsp. freshly squeezed lemon juice

1/2 T. butter, cut into small pieces

Tart Dough:

1 1/2 C. flour
4 oz. (1 stick) butter, cold, cut into cubes
1/2 tsp. salt
1 large egg
2-3 T. cold water

Preheat oven to 350 degrees.

Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture. You can also make this in the food processor, using the “pulse” feature, being careful not to over-process.

Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the egg mixture, stirring until the dough holds together. If it’s not coming together easily, add an extra tablespoon of ice water.

Gather the dough into a ball and roll the dough on a lightly floured surface, adding extra flour only as necessary to keep the dough from sticking.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations.

Chill the tart dough in the refrigerator while you prepare the fruit filling.

Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently. Spoon into prepared tart dish, and dot with butter.

Bake until the pastry is golden brown and the fruit filling is bubbling in the center (35-45 min.). Cool on a wire rack before serving.