Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c All-purpose flour
1/2 c Ground walnuts (1 ounce)
2 tb Sugar
1/4 c Well-chilled unsalted butter
-(1/2 stick)
Cut into small pieces
1 tb (about) ice water
FILLING
1/3 c Water
1/4 c (or more) sugar
1 c Chopped fresh rhubarb *
2 tb Water
3/4 ts Arrowroot
2 To 3 Tbl red currant jelly
PASTRY
Creme fraiche or sour cream
* A 10-ounce package of thawed frozen rhubarb can be
substituted. Drain well, reserving juices; substitute
juice for water in filling. Measure 1 cup rhubarb,
reserving remainder for another use.
FOR PASTRY: Combine flour, walnuts, and sugar in
medium bowl. Cut in butter until mixture resembles
coarse meal. Blend in water just until dough holds
together. Wrap dough in plastic and refrigerate
thoroughly.
Preheat oven to 350 F. Roll dough out on lightly
floured surface to thickness of 1/8 inch. Cut out two
4 1/2-inch fircles. Fit into two 3 1/2 inch round
tart pans. Trim edges of dough even with edge of pan.
Prick bottom with fork. Bake until crisp and lightly
browned, about 25 minutes. Let cool.
FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar
in medium saucepan over low heat. Add rhubarb, cover
and bring to simmer, stirring gently once or twice.
Cook just until rhubarb is tender, about 3 to 5
minutes. Drain, reserving liquid. Taste and adjust
sweetness of the rhubarb, adding more sugar if
desired. Return liquid ro pan.
Mix 2 tablespoons water with arrowroot. Blend into
rhubarb cooking liquid. Place over low heat and stir
gently until thickened and clear, about 5 minutes.
Add rhubarb. Let cool.
Spoon filling into tart shells. Melt jelly over very
low heat. Spoon or brush evenly over filling.
Refrigerate tarts until ready to serve. Top each with
a dollop of creme fraiche or sour cream.
Makes 2 servings.
[ Cooking with Bon Appetit; Pies and Tarts; Knapp,
1986 ]
