Have fun giving your creation a name and please describe your recipe.
"Wisconsin Rhubarb Jammin’-In-Place Tarts." I combined parts of at least two dessert recipes, one for the crust and jam, the other for the sponge cake-like upper layer. I baked the crusts for a few minutes, then cooked the rhubarb in a thickened sugar syrup and poured it over the crust. A little of the syrup was reserved for the frosting. As the tarts baked, the rhubarb layer thickened even more to make jam in place.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
Two cookbooks I referenced (New American and Better Homes & Gardens) included crumb crusts in their pastry sections, so that’s the type I chose. It has rolled oats, flour, brown sugar, and butter. I baked the crusts longer than necessary, so they’re a little crunchy, but they’re definitely not soggy.
Detail how you added a Wisconsin twist to your flavors or presentation.
Besides a green egg from a backyard chicken, there’s the rhubarb. I think rhubarb should be our state vegetable. It’s certainly abundant, and I can’t think of any vegetable that requires less work to grow.
How did you do?