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Rhubarb Custard Tart

Source of Recipe

Pillsbury


List of Ingredients

1 refrigerated pie crust dough, softened

TOPPING:
1/2 cup flour
1/2 cup firm packed brown sugar
1/4 cup quick-cooking oats
1/4 cup butter, softened

FILLING:
3/4 cup sugar
3 tablespoons flour
1/2 cup whipping cream
2 tablespoons apricot preserves
1 egg yolk -- (thaw/drain)
3 cups sliced rhubarb, fresh or frozen -- (thaw/drain)


Recipe

Prepare pie crust as directed on package for one crust filled pie, using 9" tart pan with removeable bottom, or 9" pie pan. Press in bottom and up sides of pan and trim if needed. Place cookie sheet on center rack in oven. Heat oven to 375ºF. Lightly spoon flour into measuring cup and level off.

In small bowl, combine 1/2 cup flour, brown sugar and oats; mix well. With fork or pastry blender, cut in butter until mixture is crumbly. Set aside. In large bowl, combine sugar and 3 tbl. flour; mix well. Add whipping cream, apricot preserves and egg yolk, mixing well. Stir in rhuarb. Pour filling into crust-lined pan. Sprinkle topping evenly over filling. Place tart on cookie sheet in oven. Bake at 375ºF for 40-50 minutes or until filling bubbles around edges and topping is deep golden brown. Let stand 30 minutes before serving. Serves 12.