Rhubarb Tart With Orange Custard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Deborah, Madison | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Rhubarb |
| 1/2 | c | Sugar-To Taste, Up To 3/4 |
| Cup | ||
| 1/8 | t | Ground clove |
| 1 | T | Orange flower water |
| Alsatian Tart Dough, recipe | ||
| follows | ||
| 1 | Egg | |
| 1/2 | c | Creme fraiche or cream |
| 1 | T | Grand Marnier |
| Powdered sugar |
INSTRUCTIONS
Lightly butter an 11-inch tart pan. Preheat oven to 375 degrees. Peel the rhubarb if it's tough and stringy and dice it into small squares, about 1/3-inch across. Toss it with the sugar, using the larger amount for a sweeter tart, clove, and orange flower water and set aside. Meanwhile make the batter and line the tart pan. Beat the egg in a 2-cup measure, then add the juices that have collected from the rhubarb with enough cream to make 1 cup. Distribute the rhubarb over the batter, keeping it within the rim. Pour the custard over the fruit and bake until set and lightly browned, about 45 minutes. Remove from the oven and immediately spoon the Grand Marnier over the surface. Serve the tart warm, dusted with powdered sugar. Formatted by suechef@sover.net NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking for Everyone" Recipe by: COOKING LIVE #CL9111 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 46.5mg
Sodium: 24.8mg
Potassium: 507.6mg
Carbohydrates: 34.7g
Fiber: 3.1g
Sugar: 27.4g
Protein: 3.1g