Rhubarb Tarts With Walnut Pastry
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Rhubarb Tarts With Walnut Pastry
  Rhubarb    Tarts    Walnuts  
Last updated 6/12/2012 1:20:17 AM. Recipe ID 51970. Report a problem with this recipe.
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      Title: Rhubarb tarts with walnut pastry
 Categories: Desserts
      Yield: 2 Servings
    1/2 c  All-purpose flour
    1/2 c  Ground walnuts (1 ounce)
      2 tb Sugar
    1/4 c  Well-chilled unsalted butter
           -(1/2 stick)
           Cut into small pieces
      1 tb (about) ice water
    1/3 c  Water
    1/4 c  (or more) sugar
      1 c  Chopped fresh rhubarb *
      2 tb Water
    3/4 ts Arrowroot
      2    To 3 Tbl red currant jelly
  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
  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
  3 1/2 inch round tart pans. Trim edges of dough even with edge of
  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.

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Recipe ID 51970 (Apr 03, 2005)

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