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1
Mix flour and salt in processor.
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2
Add butter and cut in, using off/on turns, until mixture resembles coarse meal.
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3
Add sugar and egg yolks and process briefly to blend.
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4
Add 2 tablespoons water and process just until moist clumps form.
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5
If dough is dry, add more water by teaspoonfuls to moisten.
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6
Gather dough into ball; flatten into disk.
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7
Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes.
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8
(Can be prepared 1 day ahead.
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9
Keep refrigerated.
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10
Let soften slightly at room temperature before rolling.)
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11
Preheat oven to 350F.
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12
Roll out dough disk on floured surface 12-inch round.
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13
Transfer to 9-inch-diameter tart pan with removable bottom.
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14
Trim crust overhang to 1/4 inch.
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15
Fold overhang in, creating double-thick sides.
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16
Freeze tart crust 15 minutes.
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17
Line crust with foil.
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18
Fill with dried beans or pie weights.
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19
Bake until sides are set, about 20 minutes.
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20
Remove foil and beans.
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21
Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes.
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22
Brush crust with jam and bake until jam is set, about 5 minutes more.
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23
Transfer pan to rack and cool.
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24
Combine sugar and water in heavy large skillet over low heat.
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25
Stir until sugar dissolves.
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26
Add lemon peel and cinnamon stick.
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27
Increase heat and bring to boil.
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28
Add rhubarb and bring to boil.
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29
Reduce heat to medium-low.
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30
Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes.
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31
Remove pan from heat.
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32
Let stand covered until rhubarb is tender, about 15 minutes.
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33
Uncover and cool completely.
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34
Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust.
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35
Strain cooking liquid into heavy small saucepan.
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36
Boil liquid until reduced to 1/4 cup, about 5 minutes.
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37
Cool syrup completely.
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38
Spoon syrup over rhubarb.
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39
(Can be prepared 6 hours ahead.
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40
Let stand at room temperature.)
