Rhubarb Tart with Shortbread Crust
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
YIELD: 12 servings.
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. —Emily Seefeldt, Red Wing, Minnesota
Ingredients
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3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
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1/4 cup sugar
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2 tablespoons water
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CRUST:
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1 cup all-purpose flour
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1/2 cup ground pecans
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1/2 cup cold butter, cubed
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1/3 cup confectioners' sugar
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1/4 teaspoon salt
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CURD:
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6 large egg yolks
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1/2 cup sugar
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1 tablespoon lemon juice
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1-1/2 teaspoons grated lemon zest
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5 tablespoons butter, cubed
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4 drops red food coloring, optional
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Additional confectioners' sugar
Directions
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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.
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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.
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3.
Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust.
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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.
Nutrition Facts
1 piece: 277 calories, 18g fat (9g saturated fat), 125mg cholesterol, 154mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
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