Ingredients for - Rhubarb Tart
How to cook deliciously - Rhubarb Tart
1. Stage
Preheat oven to 350°F. In a large saucepan, bring the rhubarb, sugar and water to a boil. Reduce the heat. Cook and stir the mixture until it’s thickened and the rhubarb is tender. Remove from heat, and let the mixture cool slightly. Transfer to a food processor, and process until smooth. Set the rhubarb sauce aside.
2. Stage
For the crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor. Cover and process until mixture is crumbly but sticks together in your palm. Press the dough into the bottom and up the sides of an ungreased 9-inch tart pan with removable bottom. Bake the crust for 18 to 20 minutes or until lightly browned. Remove from oven. (Do not turn the oven off.)
3. Stage
Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add the butter cubes, and cook until it’s melted, whisking constantly. If using food coloring, add it now. (Rhubarb still has a nice pink color without it.) Pour the curd into the crust.
4. Stage
Bake the tart at 350° for 12 to 15 minutes longer or until the center is almost set. Cool completely on a wire rack. Refrigerate for at least one hour. If desired, dust with confectioners' sugar before serving.
