Rhubarb Tart With Shortbread Crust Recipe

Name: Rhubarb Tart With Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds); 1/4 cup sugar; 2 tablespoons water; 1 cup all-purpose flour; 1/2 cup ground pecans; 1/2 cup cold butter, cubed; 1/3 cup confectioners' sugar; 1/4 teaspoon salt; 6 large egg yolks; 1/2 cup sugar; 1 tablespoon lemon juice; 1-1/2 teaspoons grated lemon zest; 5 tablespoons butter, cubed; 4 drops red food coloring, optional; Additional confectioners' sugar

Servings: persons

3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
1/4 cup sugar
2 tablespoons water
1 cup all-purpose flour
1/2 cup ground pecans
1/2 cup cold butter, cubed
1/3 cup confectioners' sugar
1/4 teaspoon salt
6 large egg yolks
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon zest
5 tablespoons butter, cubed
4 drops red food coloring, optional
Additional confectioners' sugar

1
In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
2
For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350u00b0 for 18-20 minutes or until lightly browned.
3
Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust.
4
Bake at 350u00b0 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds), 1/4 cup sugar, 2 tablespoons water, 1 cup all-purpose flour, and more.

Yes, Rhubarb Tart With Shortbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Tart With Shortbread Crust

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