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Rhubarb Strawberry Nut Tart




Source of Recipe


from aboutcom
Rhubarb Strawberry Nut Tart

Brown Butter Sugar Crust:
1 1/2 sticks unsalted butter
2 c all-purpose flour
1/4 c granulated sugar
1/2 t salt
1 lemon, finely grated zest
3 egg yolks, hard-cooked, chill & mash
1 large egg
2 T water

To prepare the crust: In a small saucepan melt the butter and watch
carefully, cook for about 5 minutes, shaking the pan occasionally, until the
butter turns golden. Pour into a small heatproof bowl and resolidify in the
refrigerator or freezer until firm. Then cut into small pieces.
In a food processor combine the flour, sugar, salt and lemon zest. Add the
hard-cooked egg yolks and process until incorporated into the flour. Add the
whole egg and process; add just enough water to hold the dough together. DO
NOT OVERWORK THE DOUGH OR IT WILL BE TOUGH. (You can also combine the dough
by hand.)
Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking spray
(e.g., PAM). Press the dough onto the bottom and up the sides of the pan.
Set aside.

Filling:
1 c walnuts, hazelnuts or pecans, finely ground
1 c granulated sugar
1/4 c all-purpose flour
1 T grated orange zest
2 c rhubarb, cut in 1/2" pieces
2 c whole small strawberries, or halved larger strawberries
Spread the nuts over the dough in the pan. Combine the sugar, flour, orange
zest, rhubarb and strawberries in a bowl. Set aside while preparing the
topping.

Topping:
1/2 c firmly packed brown sugar
1 t ground cinnamon
1 c all-purpose flour
1/2 c unsalted butter,softened
Combine the brown sugar,cinnamon and flour. Add the butter and work together
to form coarse crumbs. Set aside.
Stir the fruit and pour into the crust. Sprinkle the topping over the
filling and place tart on a baking sheet. Place on the lowest oven rack of a
preheated 400°F. oven and bake 50 minutes, until the juices are bubbly and
the crust is browned.
Serves: 10-12