Recipe Rhubarb and Juniper Tart with Gin

This tart combines the aromas of gin with pink rhubarb to create a heady spring treat with grassy and floral flavors. The pastry is an adaptation of a crust developed by the folks at Cook's Illustrated magazine who discovered that adding vodka to pastry dough made it ultra-flaky. Here, the gin makes the crust crisp and light while adding a little extra juniper flavor to the tart.

Serves: 6-8 people

INGRÉDIENTSDOUGH

• 2 1/4 cups (560 ml) all-purpose flour
• 1 tsp. 1/2 tsp (5 ml) table salt
• ¾ cup (175 ml) cold unsalted butter, cubed
• ⅓ cup (80 ml) cold lard, cubed
• ¼ cup (60 ml) cold gin
• ¼ tsp (60 ml) ice water (about)

FILLING

• 1½ cups (375 ml) granulated sugar, divided
• 1 tsp (5 ml) dried juniper berries
• ¼ cup (60 ml) all-purpose flour
• ½ tsp (2 ml) ground coriander
• ½ tsp (2 ml) ground black pepper
• ½ tsp (2 ml) ground coriander
• ½ tsp (2 ml) ground cumin ... 1 tbsp (2 ml) finely grated orange zest
• 7 cups (1.75 L) chopped fresh or frozen rhubarb, about 1 1/2 lbs (750 g)
• 2 tbsp (30 ml) gin
• 1 egg yolk
• 1 tbsp (15 ml) water

PRÉPARATION

1. For the pastry, combine the flour and salt in a food processor. Pulse briefly to combine.
2. Add the butter and lard, then pulse about 14 times, until the mixture resembles coarse crumbs with a few large lumps.
3. With the motor running, add the gin through the feed tube. Scrape the dough from the sides of the processor. With the motor running, gradually add enough water so that the dough begins to clump together (you may not need all of the water).
4. Turn the dough onto a clean surface. Briefly gather into a ball and cut it in half. Lightly roll each half out into a disk. Wrap each disk tightly in plastic wrap, then refrigerate for at least 30 minutes. (The dough can be refrigerated for up to 3 days. If the dough is very firm after chilling, let it rest at room temperature until pliable, about 15 minutes.)
5. On a lightly floured surface, roll out 1 disk of dough into a 12-inch (30 cm) round. Line a 9-inch (23 cm) pie plate with the rolled-out dough, tucking the dough into the plate to avoid stretching. Trim the edges, leaving a 1/2-inch (1 cm) border, then fold the edges down to tighten. Refrigerate the lined pie plate while you prepare the filling.
6. 6. Adjust the oven rack to the lower-center position. Preheat the oven to 425°F (220°C).
7. For the filling, measure the granulated sugar into a clean food processor. Remove 1 tablespoon (15 ml) of the sugar and set it aside in a small bowl. Add the juniper berries to a food processor. Blend until the juniper berries are very finely chopped, about 1 minute.
8. Pour the sugar mixture into a sieve set over a large bowl. Shake the sieve so the sugar mixture falls into the bowl. Discard any larger pieces of juniper berries in a sieve.
9. Add the flour, coriander, and orange zest to the sugar mixture and whisk to combine. Add the rhubarb to the sugar mixture and mix well.
10. Pour the rhubarb mixture into a lined pie plate (the pie will be very full). Drizzle with gin.
11. On a lightly floured surface, roll out the remaining dough into a 12-inch (30 cm) round. Moisten the edges of the bottom crust. Gently fill the pie with the rolled-out pastry. Trim the edges, leaving a 1/2-inch (1 cm) border, then fold the edges down to tighten them. Flute or crimp the edges of the pie to seal.
12. In a small bowl, whisk together the egg yolk and water. Brush the yolk mixture evenly over the top of the pie. Sprinkle with the reserved sugar. Cut 2 or 3 slits in the top of the pie to allow steam to escape.
13. Place the pie on a rimmed baking sheet. Bake until golden brown, about 25 minutes. Reduce the oven temperature to 375°F (190°C) and rotate the baking sheet. Bake until the top of the tart is golden brown and the juices are bubbling, about 25 minutes for fresh rhubarb, 50 minutes for frozen rhubarb. Let the tart rest for about 15 to 20 minutes before slicing.