INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
For the crust place flour and salt in a medium size bowl. Add shortening
and butter into the flour. Rub the shortening and butter between your
fingers until the mixture resembles course meal. With a fork stir the
mixture while drizzling the water into the dough just until it comes
together. Wrap and allow to 15 minutes. Roll out into a 9 x 11 rectangle on
a well floured board. On two thirds of the dough sprinkle with the ground
nuts, zest, and zest. Fold the clean side of the dough over 1/3 of the nut
covered dough. Then fold the last third over. Allow to rest about 15-20
minutes. Roll out again on a well floured board. Place in a 12 inch
removable bottom flan pan. Pre bake about 15 minutes in a 350 degree oven.
Set aside to cool.
Place strawberries in the bottom of the crust. Place the rhubarb and 1/2
cup sugar in a large saute pan and cook the rhubarb until al dente. Let
cool just a bit. Pour over the strawberries. In a bowl mix cream, eggs,
sugar, and vanilla and mix well. Pour over berry mixture. Bake at350 degree
oven for 25-30 minutes until the custard is set. This tart will have a very
soft texture. Serve warm with vanilla ice cream or soften whipped cream.
Converted by MC_Buster.
Per serving: 279 Calories (kcal); 11g Total Fat; (35% calories from fat);
4g Protein; 42g Carbohydrate; 79mg Cholesterol; 107mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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