Rhubarb Tart

Yield:
8 servings
Level:
Easy
Ingredients
  • 1 2/3 cups all purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar
  • 1/2 cup chilled unsalted butter, cut into pieces
  • 2 large egg yolks
  • 2 tablespoons (about) ice water
  • 3 tablespoons apricot jam
  • 1 cup sugar
  • 1/4 cup water
  • 2 tablespoons brandy
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2inchthick pieces
Directions

Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12inchdiameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to mediumlow. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    2 Reviews
    5 2
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I had another crust recipe I wanted to use so I only made the rhubarb compote in this recipe. It is wonderful! Very very easy, fragrant with warm spice, tart and sweet. Just perfect. I used thawed frozen rhubarb and no complaints.
    YES this is very easy....I even added about 1 cup of quartered stawberries (from my garden). Next year I WILL be planting rhubarb! Thank you for great recipes!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Strawberry-Rhubarb Tart

    Recipe courtesy of Food Network Kitchen