rhubarb tart
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| 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 |
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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.) |
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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. |
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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. |
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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 |
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(ID: 74597) Mirror: rec.food.recipes: Mon, Mar 7, 2005 |