(adapted from her recipe in “The Art of the Tart”)
Although there are a few steps involved here, the recipe isn’t challenging and the results are spectacular. Even my non-rhubarb-loving relatives like this tart.
Pastry
1 1/2 cups flour
6 tablespoons unsalted butter, cut into small pieces
1 tablespoon confectioners’ sugar
Grated zest of 1 lemon
1 egg
Day-Lewis directs to “just swirl everything together in a food processor until it coheres; then chill in plastic wrap for an hour.”
Preheat oven to 400 degrees. Line a greased 12-inch tart pan with the dough, and bake blind for 10 minutes (i.e., lined with wax paper and weighed down with pie weights or dried beans to prevent bubbling). Remove pie weights, prick the crust with a fork, and bake for a further 5 minutes. Take out of the oven and let cool. Turn the oven down to 325 degrees.
