Rhubarb Tarts with Walnut Pastry Recipe

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Type: Rhubarb Tarts with Walnut Pastry Free Cooking Recipe – Pies And Pastries

Not bad!

Ingredients / Directions
1/2 cup(s) All-purpose flour
1/2 cup(s) Ground walnuts (1 ounce)
2 tbl Sugar
1/4 cup(s) Well-chilled unsalted butter (1/2 stick)
Cut into small pieces
1 tbl (about) ice water
FILLING
1/3 cup(s) Water
1/4 cup(s) (or more) sugar
1 cup(s) Chopped fresh rhubarb *
2 tbl Water
3/4 teaspoon Arrowroot
2 x 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(s) 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(s) water and 1/4 cup(s) 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.

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