Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c All-purpose flour
1/2 c Ground walnuts (1 ounce)
2 tb Sugar
1/4 c Well-chilled unsalted butter
-(1/2 stick)
Cut into small pieces
1 tb (about) ice water
FILLING
1/3 c Water
1/4 c (or more) sugar
1 c Chopped fresh rhubarb *
2 tb Water
3/4 ts Arrowroot
2 To 3 Tbl red currant jelly

PASTRY

Creme fraiche or sour cream

* A 10-ounce package of thawed frozen rhubarb can be substituted.
Drain well, reserving juices; substitute juice for water in filling.
Measure 1 cup rhubarb, reserving remainder for another use.

FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in
butter until mixture resembles coarse meal. Blend in water just until
dough holds together. Wrap dough in plastic and refrigerate
thoroughly.

Preheat oven to 350 F. Roll dough out on lightly floured surface to
thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two
3 1/2 inch round tart pans. Trim edges of dough even with edge of
pan. Prick bottom with fork. Bake until crisp and lightly browned,
about 25 minutes. Let cool.

FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium
saucepan over low heat. Add rhubarb, cover and bring to simmer,
stirring gently once or twice. Cook just until rhubarb is tender,
about 3 to 5 minutes. Drain, reserving liquid. Taste and adjust
sweetness of the rhubarb, adding more sugar if desired. Return liquid
ro pan.

Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking
liquid. Place over low heat and stir gently until thickened and
clear, about 5 minutes. Add rhubarb. Let cool.

Spoon filling into tart shells. Melt jelly over very low heat. Spoon
or brush evenly over filling. Refrigerate tarts until ready to serve.
Top each with a dollop of creme fraiche or sour cream.

Makes 2 servings.

[ Cooking with Bon Appetit; Pies and Tarts; Knapp,
1986 RHUBARB SHERBET

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