1 2/3 c All purpose flour
1/4 ts Salt
2 tb Powdered sugar
1/2 c Unsalted butter; chilled,
-cut into Pieces
2 lg Egg yolks
2 tb Ice water (about)
3 tb Apricot jam
1 c Sugar
1/4 c Water
2 tb Brandy
1 tb Fresh lemon juice
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
2 lb Fresh rhubarb; trimmed, cut
-Diagonally Into 1/2 Pieces
Mix flour, salt and powdered sugar in processor. Add butter and cut in
using on/off turns until mixture resembles coarse meal. Add egg yolks and
process briefly to blend. Add enough water by tablespoonfuls until mixture
forms moist clumps. Gather dough into ball; flatten into disk. Wrap in
plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out
dough on lightly floured surface to 12inchdiameter round. Transfer to 9inch
diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch.
Fold overhang in, creating double thick sides. Freeze crust 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until
sides are set, about 20 minutes. Remove foil and beans. Bake crust until
golden brown, piercing with fork if bubbles form, about 15 minutes.
Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar,
water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over
medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and
bring to boil. Reduce heat to mediumlow. Cover pan and simmer until rhubarb
begins to soften, about 5 minutes. Remove pan from heat. Let stand covered
until rhubarb is tender, about 15 minutes. Uncover and cool completely.
Using slotted spoon, remove rhubarb from cooking liquid and arrange
decoratively in crust. Boil cooking liquid until reduced to glaze
consistency. Brush glaze over rhubarb. Yield: 8 servings
Yields
8 Servings