Recipe Tarte à la rhubarbe et croûte sablée
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Auteur : Emily SeefeldtInternet : https://www.tasteofhome.com/recipes/rhubarb-tart-with-shortbread-crust/
INGRÉDIENTS
CRUST
CURD
PRÉPARATION
- 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
- 1/4 cup sugar
- 2 tablespoons water
CRUST
- 1 cup all-purpose flour
- 1/2 cup ground pecans
- 1/2 cup cold butter, cut into cubes
- 1/3 cup confectioners' sugar
- 1/4 teaspoon salt
CURD
- 6 large egg yolks
- 1/2 cup sugar
- 1 tablespoon juice lemon
- 1-1/2 teaspoons grated lemon zest
- 5 tablespoons butter, cubed
- 4 drops red food coloring, optional
- Additional powdered sugar
PRÉPARATION
- In a large saucepan, bring the rhubarb, sugar, and water to a boil.
- Reduce heat and cook, stirring, until thickened and the rhubarb is tender.
- Cool slightly. Transfer to a food processor, cover, and blend until smooth. Set aside.
- For the crust, place the flour, pecans, butter, powdered sugar, and salt in a food processor; cover and blend until crumbly. Press the mixture into the bottom and up the sides of an ungreased 9-inch (23 cm) removable tart pan. Bake the crust at 350°F (175°C) for 18 to 20 minutes or until lightly browned. Meanwhile, in a small, heavy-bottomed saucepan, whisk the egg yolks, sugar, lemon juice and zest, and rhubarb mixture over medium heat until well blended. Add the butter and cook until melted, whisking constantly. Stir in food coloring, if desired, and pour over the prepared crust. Bake at 350°F (175°C) for an additional 12 to 15 minutes or until the center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour.
- Just before serving, sprinkle with icing sugar.
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