COOKING WITH THE CANTEEN
Rhubarb Cream Tart
You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.
Prep Time:30 min
Start to Finish:3 hr 30 min
Makes:8 servings
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, cut into small pieces
2 eggs
3/4 cup granulated sugar
2 tablespoons Gold Medal® all-purpose flour
1/4 teaspoon salt
v 1/2 cup half-and-half
2 cups 1/4-inch slices rhubarb
1/4 cup finely chopped hazelnuts or walnuts
1. Heat oven to 350ºF. Butter springform pan, 9x3 inches, or 9-inch square pan. Mix 1 1/2 cups flour and the brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Reserve 1/2 cup mixture for topping. Press remaining mixture on bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until golden brown and set.
2. Beat eggs with electric mixer on high speed 1 minute until lemon colored. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
3. Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. Cool at least 2 hours before serving. Run metal spatula along side of tart to loosen; remove side of pan. Store covered in refrigerator.
Nutrition Information:
1 Serving: Calories 415 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 240 mg; Total Carbohydrate 60 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 10 %; Iron 10 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.
Special Touch
A mouthwatering finish: Top the tart with crème fraîche, a thickened cream with a tangy flavor found in the dairy case.
Success
To get the best flavor from this fruit tart, make sure you let it cool for at least 2 hours.
(Recipe found on the Betty Crocker website)