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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Rhubarb Tart

This dessert puts the spotlight on fresh rhubarb, which comes into season in the spring.

(Serves 8)

Crust:

1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup sugar
2 large egg yolks
2 tablespoons (or more) ice water

3 tablespoons apricot jam

Filling:

1 cup sugar
1/3 cup water
3 (3- by 1/2-inch pieces of lemon peel (yellow part only)
1 cinnamon stick, broken in half
2 pounds rhubarb, cut diagonally into 1/2-inch 
pieces (about 6 cups)


To make crust, mix flour and salt in food processor. Add butter and cut in, by pulsing with on/off turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten.  Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes.

Preheat oven to 350 degrees. Roll out dough on floured surface to a 12-inch round. Transfer to 9-inch tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thickness sides. Freeze tart crust for 15 minutes.
 Line crust with foil and fill with dried beans or pie weights.  Bake until sides are set, about 20 minutes. Remove foil and beans. Return crust to oven and bake until golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to a cooling rack.

Note: Dough can be prepared 1 day ahead. Keep refrigerated and allow it to soften slightly at room temperature before rolling.

To make filling, combine sugar and water in large heavy skillet stirring over low heat until sugar dissolves. Add lemon peel and cinnamon stick and bring to a boil. Add rhubarb, return to a boil, then reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes.  Remove pan from heat and set aside, covered, until rhubarb is tender, about 15 minutes.  Uncover and cool completely.  Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust.  Transfer cooking liquid to small heavy saucepan.  Boil liquid until reduced to 1/4 cup, about 5 minutes.  Cool syrup completely. Spoon syrup over rhubarb.

This tart can be prepared 6 hours in advance.  Keep at room temperature.