Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| ½ teaspoon | Salt |
| ¼ cup | Shortening |
| ¼ cup | Unsalted butter |
| 6 tablespoons | Cold water; about |
| ½ cup | Toasted ground almonds |
| 1 \N | Orange; zest of |
| ¼ cup | Saugar |
| 2 pints | Strawberries; cleaned and cut in |
| \N \N | ; half |
| 1½ cup | Finely diced rhubarb |
| ¼ cup | Cream |
| 3 \N | Eggs |
| 1 \N | Egg yolk |
| 1½ cup | Sugar |
| ½ teaspoon | Vanilla |
CRUST
FILLING
For the crust place flour and salt in a medium size bowl. Add shortening and butter into the flour. Rub the shortening and butter between your fingers until the mixture resembles course meal. With a fork stir the mixture while drizzling the water into the dough just until it comes together. Wrap and allow to 15 minutes. Roll out into a 9 x 11 rectangle on a well floured board. On two thirds of the dough sprinkle with the ground nuts, zest, and zest. Fold the clean side of the dough over ⅓ of the nut covered dough. Then fold the last third over. Allow to rest about 15-20 minutes. Roll out again on a well floured board. Place in a 12 inch removable bottom flan pan. Pre bake about 15 minutes in a 350 degree oven.
Set aside to cool.
Place strawberries in the bottom of the crust. Place the rhubarb and ½ cup sugar in a large saute pan and cook the rhubarb until al dente. Let cool just a bit. Pour over the strawberries. In a bowl mix cream, eggs, sugar, and vanilla and mix well. Pour over berry mixture. Bake at350 degree oven for 25-30 minutes until the custard is set. This tart will have a very soft texture. Serve warm with vanilla ice cream or soften whipped cream.
Converted by MC_Buster.
Per serving: 279 Calories (kcal); 11g Total Fat; (35% calories from fat); 4g Protein; 42g Carbohydrate; 79mg Cholesterol; 107mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 2 Fat; 1½ Other Carbohydrates
Converted by MM_Buster v2.0n.