Rustic Rhubarb Tart

Author: Canadian Living

Baked without the confines of a pie plate, this "free-form" tart looks great.

  • Portion size 12 servings

Ingredients

  • 6 cups chopped rhubarb
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • 1/4 cup coarsely chopped pecan
  • 1 tablespoon milk
  • icing sugar
Pastry:
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cup cold butter
  • 2/3 cups cold water

Method

Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.

In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar.

Nutritional facts <b>Per serving:</b> about

  • Protein 5 g
  • Calories 440.0
  • Total fat 25 g
  • Total carbohydrate 50 g
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Baking & Desserts

Rustic Rhubarb Tart

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