Rhubarb Tart

Rhubarb tart -- perfect for a late spring dessert

Servings: 8

Ingredients

• 1 rich tart pastry

• 3-4 cups rhubarb, sliced into 1-inch pieces

• 1 cup sugar

• 1 cup ground nuts -- walnuts, hazelnuts, or pecans

• 3 TB flour

• 2 TB cinnamon sugar (scant 1/2 tsp of cinnamon per 2 TB of sugar)

• 1 beaten egg mixed with 1 TB milk (for glazing the uncooked crust)

• 1/2 cup currant glaze (for glazing the cooked tart)

Directions

1. Line a 9-inch tart pan with the pastry. Save the trimmings for the top of the tart. Chill the pastry-lined tart pan in a freezer for at least 1 hour (or freeze ahead of time; no need to thaw the dough before using).

2. Preheat the oven to 350 degrees and move a rack to the oven's lowest position.

3. Roll the pastry trimmings into a strip 10 inches long and 1/4 inch thick. Brush with beaten egg mixture. Sprinkle with cinnamon sugar. Cut into 1/4-inch wide strips to be used for a lattice top.

4. Press the ground nuts into the bottom of the pastry shell.

5. In a large bowl, mix the rhubarb, flour, and sugar until the fruit is evenly coated.

6. Fill the pastry shell with the fruit -- you can dump it all in or arrange the fruit in a pattern.

7. Make a lattice of the pastry strips on top.

8. Place the tart on a foil-lined sheet pan (to prevent juice from dripping into the oven) on the lowest rack of the oven. Bake 1 hour and 15 minutes or until the juices bubble in the tart. If necessary, raise the tart to a higher rack during the last 15 minutes of baking so the top browns.

9. Remove the tart from the oven and brush the rhubarb filling showing through the lattice with the currant glaze .