rhubarb tarts with walnut pastry
 
  pastry
1/2 cup  all-purpose flour
1/2 cup  ground walnuts (1 ounce)
2 Tbsp  sugar
1/4 cup  well-chilled unsalted butter (1/2 stick) cut into small pieces
1 Tbsp  (about) ice water
  creme fraiche or sour cream
  filling
1/3 cup  water
1/4 cup  (or more) sugar
1 cup  chopped fresh rhubarb *
2 Tbsp  water
3/4 tsp  arrowroot
2 to 3 Tbsp  red currant jelly
 
 
* 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 thoroughly. 
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. 
 
 
 
(ID: 74598) Mirror: rec.food.recipes: Mon, Mar 7, 2005


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