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1
Mix flour, salt and powdered sugar in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Add egg yolks and process briefly to blend.
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4
Add enough water by tablespoonfuls until mixture forms moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate 30 minutes.
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7
Preheat oven to 350 degrees.
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8
Roll out dough on lightly floured surface to 12inchdiameter round.
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9
Transfer to 9inch diameter tart pan with removable bottom.
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10
Trim crust overhang to 1/4-inch.
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11
Fold overhang in, creating double thick sides.
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12
Freeze crust 15 minutes.
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13
Line crust with foil.
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14
Fill with dried beans or pie weights.
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15
Bake until sides are set, about 20 minutes.
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16
Remove foil and beans.
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17
Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes.
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18
Transfer pan to rack.
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19
Brush crust with jam.
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20
Cool completely.
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21
Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat.
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22
Stir until sugar dissolves.
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23
Bring to boil.
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24
Add rhubarb and bring to boil.
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25
Reduce heat to mediumlow.
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26
Cover pan and simmer until rhubarb begins to soften, about 5 minutes.
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27
Remove pan from heat.
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28
Let stand covered until rhubarb is tender, about 15 minutes.
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29
Uncover and cool completely.
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30
Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust.
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31
Boil cooking liquid until reduced to glaze consistency.
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32
Brush glaze over rhubarb.
