| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts | 2 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1/2 | c | Ground walnuts, 1 ounce |
| 2 | T | Sugar |
| 1/4 | c | Well-chilled unsalted butter |
| 1/2 stick | ||
| Cut into small pieces | ||
| 1 | T | about ice water |
| FILLING | ||
| 1/3 | c | Water |
| 1/4 | c | or more sugar |
| 1 | c | Chopped fresh rhubarb * |
| 2 | T | Water |
| 3/4 | t | Arrowroot |
| 2 | To 3 Tbl red currant jelly | |
| 3 1/2 | ch round tart pans. Trim edges of dough even with , ch round tart pans. Trim edges of dough even with edge of |
INSTRUCTIONS
PASTRY Creme fraiche or sour cream A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling. Measure 1 cup rhubarb, reserving remainder for another use. FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly. Preheat oven to 350 F. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two pan. Prick bottom with fork. Bake until crisp and lightly browned, about 25 minutes. Let cool. FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes. Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid ro pan. Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid. Place over low heat and stir gently until thickened and clear, about 5 minutes. Add rhubarb. Let cool. Spoon filling into tart shells. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve. Top each with a dollop of creme fraiche or sour cream. Makes 2 servings. [ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1016
Calories From Fat: 367
Total Fat: 42.7g
Cholesterol: 61mg
Sodium: 63.1mg
Potassium: 671.7mg
Carbohydrates: 153.3g
Fiber: 5.7g
Sugar: 39.9g
Protein: 9.6g