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Rhubarb Tarts With Walnut Pastry

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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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“God makes it, we mess it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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