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1
On a lightly floured piece of parchment paper, roll out the dough to a 12-inch square, about 1/8 inch thick.
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2
With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch square fluted tart pan with a removable bottom, pressing into corners.
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3
Using a sharp knife or a rolling pin, trim dough flush with pan.
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4
Prick the bottom of the dough all over with a fork.
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5
Chill tart shell until firm, about 30 minutes.
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6
Preheat the oven to 350F.
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7
Line chilled shell with parchment, leaving at least a 1-inch overhang.
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8
Fill with pie weights or dried beans.
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9
Bake until edges are just beginning to turn golden, 20 to 25 minutes.
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10
Remove parchment and weights; continue baking until crust is deep golden brown all over, 10 to 15 minutes.
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11
Cool completely on a rack.
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12
Stir together 1 1/2 cups water, 1 1/2 cups sugar, vanilla bean and seeds, and beet (if using) in a large skillet.
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13
Cook over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil.
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14
Add rhubarb; turn off heat.
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15
Cover, and let stand until the rhubarb is tender and gives only slight resistance when pierced with the tip of a sharp paring knife, about 20 minutes.
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16
Carefully remove the rhubarb from the skillet with a slotted spoon, and spread it in a single layer in a baking pan lined with several layers of paper towels.
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17
Strain 1 cup of poaching liquid into a medium skillet.
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18
Cook over high heat until the syrup has thickened to a glaze, about 10 minutes; set aside until cool.
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19
Combine cream cheese, remaining 2 tablespoons sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth.
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20
Add sour cream, and beat until mixture is very smooth.
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21
Using an offset spatula, spread cream-cheese mixture evenly over the bottom of the cooled crust.
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22
Carefully arrange the poached rhubarb on top of the cream-cheese mixture, and drizzle with the reserved cooled syrup.
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23
Chill tart in the refrigerator, loosely covered with plastic wrap, until ready to serve, up to 4 hours.
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24
Place flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse several times to combine.
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25
Add the butter, and pulse until pieces are the size of peas.
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26
Add the cream cheese, and pulse until mixture resembles coarse crumbs.
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27
Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball.
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28
Flatten to form a square, and wrap well with plastic.
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29
Chill the dough for at least 1 hour and up to 1 day before using.
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30
Adding a sliced beet to the poaching liquid helps the rhubarb take on a rosier hue; the vanilla bean adds an extra note of flavor.
