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  1. Exported from MasterCook

  2. RHUBARB TARTS WITH WALNUT PASTRY

  3. 2 Preparation Time :

  4. Categories : Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1/2 c All-purpose flour

  7. 1/2 c Ground walnuts (1 ounce)

  8. 2 tb Sugar

  9. 1/4 c Well-chilled unsalted butter

  10. -(1/2 stick)

  11. Cut into small pieces 1 tb (about) ice water

  12. FILLING

  13. 1/3 c Water

  14. 1/4 c (or more) sugar

  15. 1 c Chopped fresh rhubarb

  16. 2 tb Water

  17. 3/4 ts Arrowroot

  18. 2 To 3 Tbl red currant jelly

  19. PASTRY

  20. Creme fraiche or sour cream

  21. A 10-ounce package of thawed frozen rhubarb can be

  22. substituted. Drain well, reserving juices; substitute

  23. juice for water in filling. Measure 1 cup rhubarb,

  24. reserving remainder for another use.

  25. FOR PASTRY: Combine flour, walnuts, and sugar in

  26. medium bowl. Cut in butter until mixture resembles

  27. coarse meal. Blend in water just until dough holds

  28. together. Wrap dough in plastic and refrigerate

  29. thoroughly.

  30. Preheat oven to 350 F. Roll dough out on lightly

  31. floured surface to thickness of 1/8 inch. Cut out two

  32. 4 1/2-inch fircles. Fit into two

  33. 3 1/2 inch round

  34. tart pans. Trim edges of dough even with edge of pan.

  35. Prick bottom with fork. Bake until crisp and lightly

  36. browned, about 25 minutes. Let cool.

  37. 1/3 cup water and 1/4 cup sugar

  38. in medium saucepan over low heat. Add rhubarb, cover

  39. and bring to simmer, stirring gently once or twice.

  40. 3 to

  41. minutes. Drain, reserving liquid. Taste and adjust

  42. sweetness of the rhubarb, adding more sugar if

  43. desired. Return liquid ro pan.

  44. Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid. Place over low heat and stir

  45. gently until thickened and clear, about 5 minutes.

  46. Add rhubarb. Let cool.

  47. Spoon filling into tart shells. Melt jelly over very

  48. low heat. Spoon or brush evenly over filling.

  49. Refrigerate tarts until ready to serve. Top each with

  50. a dollop of creme fraiche or sour cream.

  51. Makes 2 servings.

  52. Cooking with Bon Appetit; Pies and Tarts; Knapp,

  53. 1986 - - - - - - - - - - - - - - - - - -

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