rhubarb tart
|
| |
| | filling |
| 9 cup | (about 3 pounds) finely diced rhubarb (1/4-inch dice) 1 1/4 cups |
| | sugar |
| 2 Tbsp | finely chopped orange zest |
| | crust |
| 1-1/4 cup | all-purpose white flour |
| 1 Tbsp | sugar |
| 1/4 tsp | salt |
| 1 Tbsp | butter |
| 1/4 cup | canola oil |
| |
| to make the filling: |
| set aside 3 cups of the rhubarb, covered. in a wide heavy-bottomed |
| saucepan, combine the remaining 6 cups rhubarb, sugar and orange zest. |
| bring to a boil, then reduce the heat to low and simmer gently. cook, |
| stirring often to prevent scorching, until the puree has reduced to |
| about 1 2/3 cups, 40 to 50 minutes. transfer the puree to a bowl and let |
| cool to room temperature. (the puree can be made up to 2 days ahead and |
| stored, covered, in the refrigerator.) |
| |
| to make the crust: |
| position rack in lower third of oven and set a large baking sheet on |
| it; preheat to 400f. lightly oil a 10 1/2-inch removable-bottom tart |
| pan or coat it with nonstick cooking spray; set aside. |
| in a medium bowl, stir together flour, sugar and salt. in a small |
| saucepan, melt butter over low heat. cook, swirling the pan, until the |
| butter turns a nutty brown, about 30 seconds. pour the butter into a |
| small bowl; stir in oil. using a fork, slowly stir the butter-oil |
| mixture into the dry ingredients until the mixture is crumbly. gradually |
| stir in enough ice water (2 to 3 tablespoons) so that the dough holds |
| together and is not at all crumbly. press the dough into a flattened |
| disk. |
| place two overlapping lengths of plastic wrap on the work surface. |
| set the dough in the center and cover with two more overlapping sheets |
| of plastic wrap. with a rolling pin, roll the dough into a circle about |
| 14 inches in diameter. remove the top sheets and invert the dough into |
| the prepared tart pan. gently press the dough into the pan. remove the |
| remaining plastic wrap. fold in the overhanging edge of the crust to |
| form a sturdy edge, patching any thin spots with scraps. |
| |
| to assemble and bake the tart: |
| combine the raw and cooked rhubarb and spread in the crust. place the |
| tart pan on the preheated cookie sheet and bake for 35 to 40 minutes, or |
| until the crust is golden and the filling bubbles at the edges. let the |
| tart cool to room temperature before serving. |
| makes one 10 1/2-inch tart. |
| |
| nutrition: 290 calories per serving: 3 g protein 9.0 g fat 53 g |
| carbohydrate 90 mg sodium 4 mg cholestrol 0.5 g fiber |
| |
| |
| |
| |
| (ID: 74597) Mirror: rec.food.recipes: Mon, Mar 7, 2005 |