Rhubarb Tart

Recipe Ingredients

1 2/3 cups	104g / 3.7oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Powdered sugar
1/2 cup	99g / 3.5oz	Chilled unsalted butter - cut into pieces
2 cups	396g / 13oz	Egg yolks (large)
2 tablespoons	30ml	Ice water - (about 2 tbsps)
3 tablespoons	45ml	Apricot jam
1 cup	198g / 7oz	Sugar
1/4 cup	59ml	Water
2 tablespoons	30ml	Brandy
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
2 lbs	908g / 32oz	Fresh rhubarb - trimmed, and cut diagonally into 1/2" thick pieces

Recipe Instructions

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 12-inch diameter round. Transfer to 9-inch 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 medium-low. 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.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6306 broadcast 11-04 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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