Rustic rhubarb tart

Yield: 12 servings

Measure Ingredient
6 cups Rhubarb
1 cup Sugar
¼ cup Flour
¼ teaspoon Nutmeg
3 cups Flour
¼ cup Sugar
¼ teaspoon Salt
¼ cup Chopped pecans
1 tablespoon Milk
\N \N Icing sugar
1½ cup Cold butter
⅔ cup Cold water


Pastry: In bowl combine flour, sugar, and salt. Using pastry blender or 2 knives cut in butter until in fine crumbs. Add water, stir with fork just until moistened. Transfer to work surface and press pastry together. Knead lightly 5 or 6 times. Flatten slightly and wrap and refridgerate for 30 minutes. Roll out pastry into a 16 inch circle and transfer to a 12 inch Pizza pan. In bowl toss together rhubarb, sugar, flour, and nutmeg. Arrange over pastry and sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake at 425 for 10 minutes and reduce to 375 and bake for 35 to 40 minutes or longer or until rhubarb is tender and pastry golden. Let cool on rack and dust with icing sugar. Makes 12 servings From Canadian Living Magazine May 1993 Submitted By ELEANOR MURRAY On 05-05-95

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