Rhubarb Tart with Shortbread Crust Recipe
- 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
- 1/4 cup sugar
- 2 tablespoons water
- 1 cup all-purpose flour
- 1/2 cup ground pecans
- 1/2 cup cold butter, cubed
- 1/3 cup confectioners' sugar
- 1/4 teaspoon salt
- 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
- 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.
1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Rhubarb Tart with Shortbread Crust
"My husband loved it and gobbled it down! He couldn't get enough! It wasn't tart enough for me. I was expecting a tangier taste. Whipped cream on top is a nice touch."
"What a delicious recipe! I did not have a tart pan, so I used a springform pan instead...worked just fine. Even my husband, who is not a huge fan of rhubarb, enjoyed this. I will definitely make it again!"
"Definitely a keeper! Decided to use a 10-11" tart pan to hold all the crust and filling.9" seemed too small, but the picture shows a thicker filling than we had. Still tasted wonderful. Maybe the lemon is a bit strong? Followed the recipe as written."
"This is absolutely delicious - a perfect summer dessert especially. It's very light, and is reminiscent of key lime pie. My entire family loved it and said it's a definite "keeper." I even bought some rhubarb to freeze, so I'd have some on hand whenever I want it."