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Recipe Name: Rhubarb Strawberry Nut Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

3/4 Cup(s) Unsalted butter-1 1/2 sticks
2 Cup(s) All-Purpose Flour
1/4 Cup(s) Granulated Sugar
1/2 Teaspoon(s) Salt
1 Lemon, finely grated zest
3 Egg yolks, hard-cookedchill
& mash
1 Egg
2 Tablespoon(s) Water
1 Cup(s) Walnuts, hazelnuts or pecans
finely ground
1 Tablespoon(s) Grated orange zest
2 Cup(s) Rhubarb, cut in 1/2" pieces
2 Cup(s) Whole small strawberries, or
Halved larger strawberries
1 pint = 2 cups
1/2 Cup(s) Firmly packed brown sugar
1 Teaspoon(s) Ground cinnamon
1/2 Cup(s) Unsalted butter, softened
BROWN BUTTER SUGAR CRUST:To prepare the crust: In a small saucepan melt
the butter and watchcarefully, cook for about 5 minutes, shaking the
pan occasionally, untilthe butter turns golden. Pour into a small
heatproof bowl and resolidifyin the refrigerator or freezer until firm.
Then cut into small pieces.In a food processor combine the flour,
sugar, salt and lemon zest. Addthe hard-cooked egg yolks and process
until incorporated into the flour.Add the whole egg and process; add
just enough water to hold the doughtogether. DO NOT OVERWORK THE DOUGH
OR IT WILL BE TOUGH. (You can alsocombine the dough by hand.)Spray a
9-inch deep-dish pie pan or quiche dish with vegetable cookingspray
(i.e.,PAM). Press the dough onto the bottom and up the sides ofthe pan.
Set aside.To prepare the filling: Spread the nuts over the dough in the
pan.Combine the sugar, flour, orange zest, rhubarb and strawberries in
abowl. Set aside while preparing the topping.To prepare the topping:
Combine the brown sugar,cinnamon and flour. Addthe butter and work
together to form coarse crumbs.Stir the fruit and pour into the crust.
Sprinkle the topping over thefilling and place tart on a baking
sheet.Place on the lowest oven rack of a preheated 400 degree F. oven
and bake50 minutes, until the juices are bubbly and the crust is
browned.Let cool on a rack before serving.Serves: 10-12 Source:
Desserts with a Difference by Sally and MartinStoneFrom the recipe
files of 1996 Posted to MealMasterRecipes List,
Digest #157Date: Wed, 5 Jun 1996 17:45:24 -0400 (EDT)From: suzy

Nutrition (calculated from recipe ingredients)
Calories: 5134
Calories From Fat: 2112
Total Fat: 240.3g
Cholesterol: 796.1mg
Sodium: 1320.9mg
Potassium: 1925mg
Carbohydrates: 707.4g
Fiber: 24.1g
Sugar: 375.5g
Protein: 55.3g

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