The Recipe
Rhubarb Tart with Shortbread Crust Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. —Emily Seefeldt, Red Wing, Minnesota
INGREDIENTS
- 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
- 1/4 cup sugar
- 2 tablespoons water
- CRUST:
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup ground pecans
- 1/2 cup cold butter, cubed
- 1/3 cup confectioners' sugar
- 1/4 teaspoon salt
- CURD:
- 6 egg yolks
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1-1/2 teaspoons grated lemon peel
- 5 tablespoons butter, cubed
- 4 drops red food coloring, optional
- Additional confectioners' sugar
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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