Rhubarb Tarts
{from Canadian Living}
Ingredients
- 6 cups (1.5 L) chopped rhubarb
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) nutmeg
1/4 cup (50 mL) coarsely chopped pecans
1 tbsp (15 mL) milk
Icing sugar
Pastry:
3 cups (750 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/4 tsp (1 mL) salt
1-1/2 cup (375 mL) cold butter
2/3 cup (150 mL) cold water
Source: Google Images
Preparation:
Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar.
Source: Google Images
Preparation:
Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar.
