Rustic Rhubarb Tart
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 440440 cal |
| pro | 5 g5g pro |
| total fat | 25 g25g total fat |
| carb | 50 g50g carb |
Baked without the confines of a pie plate, this "free-form" tart looks great.
Ingredients
- 6 cups chopped rhubarb 6 cups chopped rhubarb
- 1 cup granulated sugar 1 cup granulated sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/4 tsp nutmeg 1/4 tsp nutmeg
- 1/4 cup coarsely chopped pecans 1/4 cup coarsely chopped pecans
- 1 tbsp milk 1 tbsp milk
- Icing sugar Icing sugar
- Pastry:
- 3 cups all-purpose flour 3 cups all-purpose flour
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 1-1/2 cup cold butter 1-1/2 cup cold butter
- 2/3 cup cold water 2/3 cup cold water
Preparation
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.
- Keywords : Dessert; Vegetarian; Bake; Thanksgiving; Rhubarb;
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