rhubarb strawberry nut tart
 
 
brown butter sugar crust: 
 
3/4 cup  unsalted butter-1 1/2 sticks
2 cup  all-purpose flour
1/4 cup  granulated sugar
1/2 tsp  salt
1   lemon,finely grated zest
3   egg yolks,hard-cooked,chill & mash
1 large  egg
2 Tbsp  water
  filling
1 cup  walnuts,hazelnuts or pecans finely ground
1 cup  granulated sugar
1/4 cup  all-purpose flour
1 Tbsp  grated orange zest
2 cup  rhubarb,cut in 1/2" pieces
2 cup  whole small strawberries,or halved larger strawberries (1 pint = 2
cup 
  topping
1/2 cup  firmly packed brown sugar
1 tsp  ground cinnamon
1 cup  all-purpose flour
1/2 cup  unsalted butter,softened
 
 
to prepare the crust: in a small saucepan melt the butter and watch 
carefully, cook for about 5 minutes, shaking the pan occasionally, until 
the butter turns golden. pour into a small heatproof bowl and resolidify 
in the refrigerator or freezer until firm. then cut into small pieces. 
in a food processor combine the flour, sugar, salt and lemon zest. add 
the hard-cooked egg yolks and process until incorporated into the flour. 
add the whole egg and process; add just enough water to hold the dough 
together. do not overwork the dough or it will be tough. (you can also 
combine the dough by hand.) 
spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking 
spray (i.e.,pam). press the dough onto the bottom and up the sides of 
the pan. set aside. 
 
to prepare the filling: spread the nuts over the dough in the pan. 
combine the sugar, flour, orange zest, rhubarb and strawberries in a 
bowl. set aside while preparing the topping. 
to prepare the topping: combine the brown sugar,cinnamon and flour. add 
the butter and work together to form coarse crumbs. 
stir the fruit and pour into the crust. sprinkle the topping over the 
filling and place tart on a baking sheet. 
place on the lowest oven rack of a preheated 400 degree f. oven and bake 
50 minutes, until the juices are bubbly and the crust is browned. 
let cool on a rack before serving. 
 
 
 
 
(ID: 74594) Mirror: rec.food.recipes: Mon, Mar 7, 2005


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