Rhubarb Tart with Shortbread Crust |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. âEmily Seefeldt, Red Wing, Minnesota Ingredients:
3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds) |
1/4 cup sugar |
2 tablespoons water |
crust: |
1 cup king arthur unbleached all-purpose flour |
1/2 cup ground pecans |
1/2 cup cold butter, cubed |
1/3 cup confectioners' sugar |
1/4 teaspoon salt |
curd: |
6 egg yolks |
1/2 cup sugar |
1 tablespoon lemon juice |
1-1/2 teaspoons grated lemon peel |
5 tablespoons butter, cubed |
4 drops red food coloring, optional |
additional confectioners' sugar |
Directions:
1. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
2. For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned.
3. Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, peel and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust.
4. Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar. Yield: 12 servings.
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