Strawberry rhubarb tart

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



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.

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