Use spring's abundance of young rhubarb in this flaky tart. The pucker power of rhubarb gives this dessert the same tang you'll find in green apple pie.
Makes 1 (10-inch) or 4 (4-inch) Rhubarb Cream Tarts
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 1 recipe Sweet Pastry Dough (see recipe)
- 1 1/2 cups sugar
- 3 tablespoons flour
- 1/2 teaspon nutmeg
- 1 tablespoon butter, melted
- 2 large eggs, beaten
- 3 cups rhubarb, cleaned and peeled, if necessary, chopped
Preparation:
- Heat oven to 450 degrees. Line a 9-inch tart pan with 1/2 of Sweet Pastry Dough. Blend sugar, flour, nutmeg and butter. Add eggs and beat smooth.
- Arrange rhubarb in an even layer in pastry-lined tart pan. Pour egg mixture over rhubarb. Make lattice top with remaining pie dough. Bake off any remaining pie dough sprinkled with sugar and cinnamon or refrigerate for another use.
- Bake 10 minutes. Lower oven temperature to 350 degrees and continue baking for 30 minutes. Serve warm or at room temperature with a dusting of confectioners' sugar and a dollop of sweetened whipped cream, if desired.
