rhubarb tart
 
  filling
9 cup  (about 3 pounds) finely diced rhubarb (1/4-inch dice) 1 1/4 cups
  sugar
2 Tbsp  finely chopped orange zest
  crust
1-1/4 cup  all-purpose white flour
1 Tbsp  sugar
1/4 tsp  salt
1 Tbsp  butter
1/4 cup  canola oil
 
to make the filling: 
set aside 3 cups of the rhubarb, covered. in a wide heavy-bottomed 
saucepan, combine the remaining 6 cups rhubarb, sugar and orange zest. 
bring to a boil, then reduce the heat to low and simmer gently. cook, 
stirring often to prevent scorching, until the puree has reduced to 
about 1 2/3 cups, 40 to 50 minutes. transfer the puree to a bowl and let 
cool to room temperature. (the puree can be made up to 2 days ahead and 
stored, covered, in the refrigerator.) 
 
to make the crust: 
position rack in lower third of oven and set a large baking sheet on 
it; preheat to 400f. lightly oil a 10 1/2-inch removable-bottom tart 
pan or coat it with nonstick cooking spray; set aside. 
in a medium bowl, stir together flour, sugar and salt. in a small 
saucepan, melt butter over low heat. cook, swirling the pan, until the 
butter turns a nutty brown, about 30 seconds. pour the butter into a 
small bowl; stir in oil. using a fork, slowly stir the butter-oil 
mixture into the dry ingredients until the mixture is crumbly. gradually 
stir in enough ice water (2 to 3 tablespoons) so that the dough holds 
together and is not at all crumbly. press the dough into a flattened 
disk. 
place two overlapping lengths of plastic wrap on the work surface. 
set the dough in the center and cover with two more overlapping sheets 
of plastic wrap. with a rolling pin, roll the dough into a circle about 
14 inches in diameter. remove the top sheets and invert the dough into 
the prepared tart pan. gently press the dough into the pan. remove the 
remaining plastic wrap. fold in the overhanging edge of the crust to 
form a sturdy edge, patching any thin spots with scraps. 
 
to assemble and bake the tart: 
combine the raw and cooked rhubarb and spread in the crust. place the 
tart pan on the preheated cookie sheet and bake for 35 to 40 minutes, or 
until the crust is golden and the filling bubbles at the edges. let the 
tart cool to room temperature before serving. 
makes one 10 1/2-inch tart. 
 
nutrition: 290 calories per serving: 3 g protein 9.0 g fat 53 g 
carbohydrate 90 mg sodium 4 mg cholestrol 0.5 g fiber 
 
 
 
 
(ID: 74597) Mirror: rec.food.recipes: Mon, Mar 7, 2005


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