rhubarb tart
 
  crust
1-2/3 cup  all purpose flour
1/4 tsp  salt
1/2 cup  (1 stick) chilled unsalted butter, cut into small pieces 1/4 cup
  sugar
2 large  egg yolks
2 Tbsp  (or more) ice water
3 Tbsp  apricot jam
  filling
1 cup  sugar
1/3 cup  water
3   3 x 1/2-inch strips lemon peel (yellow part only) 1 cinnamon stick,
  broken in half
2 lb.  fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick
piece  (about 6 cups)
 
for crust: 
mix flour and salt in processor. add butter and cut in, using off/on 
turns, until mixture resembles coarse meal. add sugar and egg yolks and 
process briefly to blend. add 2 tablespoons water and process just until 
moist clumps form. if dough is dry, add more water by teaspoonfuls to 
moisten. gather dough into ball; flatten into disk. wrap in plastic and 
refrigerate until dough is firm enough to roll, about 30 minutes. (can 
be prepared 1 day ahead. keep refrigerated. let soften slightly at room 
temperature before rolling.) 
preheat oven to 350f. roll out dough disk on floured surface 12-inch 
round. transfer to 9-inch-diameter tart pan with removable bottom. trim 
crust overhang to 1/4 inch. fold overhang in, creating double-thick 
sides. freeze tart crust 15 minutes. 
line crust with foil. fill with dried beans or pie weights. bake until 
sides are set, about 20 minutes. remove foil and beans. bake until crust 
is golden brown, piercing with fork if bubbles form, about 15 minutes. 
brush crust with jam and bake until jam is set, about 5 minutes more. 
transfer pan to rack and cool. 
 
for filling: 
combine sugar and water in heavy large skillet over low heat. stir until 
sugar dissolves. add lemon peel and cinnamon stick. increase heat and 
bring to boil. add rhubarb and bring to boil. reduce heat to medium-low. 
cover pan and simmer until rhubarb is just beginning to soften, about 5 
minutes. remove pan from heat. let stand covered until rhubarb is 
tender, about 15 minutes. uncover and cool completely. 
using slotted spoon, remove rhubarb from cooking liquid and arrange in 
concentric circles in crust. strain cooking liquid into heavy small 
saucepan. boil liquid until reduced to 1/4 cup, about 5 minutes. cool 
syrup completely. spoon syrup over rhubarb. (can be prepared 6 hours 
ahead. let stand at room temperature.) 
8 servings. 
 
 
 
 
 
 
(ID: 74592) Mirror: rec.food.recipes: Mon, Mar 7, 2005


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