Rhubarb tart with orange custard

Yield: 4 Servings

Measure Ingredient
1½ pounds Rhubarb
½ cup Sugar-To Taste; Up To 3/4 Cup
⅛ teaspoon Ground clove
1 tablespoon Orange flower water
\N \N Alsatian Tart Dough; recipe follows
1 \N Egg
½ cup Creme fraiche or cream
1 tablespoon Grand Marnier
\N \N Powdered sugar

Lightly butter an 11-inch tart pan. Preheat oven to 375 degrees.

Peel the rhubarb if it's tough and stringy and dice it into small squares, about ⅓-inch across. Toss it with the sugar, using the larger amount for a sweeter tart, clove, and orange flower water and set aside. Meanwhile make the batter and line the tart pan.

Beat the egg in a 2-cup measure, then add the juices that have collected from the rhubarb with enough cream to make 1 cup. Distribute the rhubarb over the batter, keeping it within the rim. Pour the custard over the fruit and bake until set and lightly browned, about 45 minutes. Remove from the oven and immediately spoon the Grand Marnier over the surface. Serve the tart warm, dusted with powdered sugar.

Formatted by suechef@...

NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking for Everyone"

Recipe by: COOKING LIVE #CL9111 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998

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