Rhubarb Tart With Orange Custard Recipe - Cooking Index
Rhubarb Tart With Orange Custard Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Rhubarb |
| 1/2 cup | 99g / 3.5oz | Sugar - (to 3/4 cups) - to taste |
| 1/8 teaspoon | 0.6ml | Ground cloves |
| 1 tablespoon | 15ml | Orange flower water |
| Alsatian Tart Dough - see * Note | ||
| 1 | Egg | |
| 1/2 cup | 118ml | Creme fraiche or cream |
| 1 tablespoon | 15ml | Grand Marnier |
| Powdered sugar |
* Note: See the "Alsatian Tart Dough" recipe which is included in this collection.
Lightly butter an 11-inch tart pan. Preheat oven to 375 degrees.
Peel the rhubarb if it's tough and stringy and dice it into small squares, about 1/3-inch across. Toss it with the sugar, using the larger amount for a sweeter tart, clove, and orange flower water and set aside.
Meanwhile make the Alsatian Tart Dough batter and line the tart pan.
Beat the egg in a 2-cup measure, then add the juices that have collected from the rhubarb with enough cream to make 1 cup. Distribute the rhubarb over the batter, keeping it within the rim. Pour the custard over the fruit and bake until set and lightly browned, about 45 minutes. Remove from the oven and immediately spoon the Grand Marnier over the surface. Serve the tart warm, dusted with powdered sugar.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Deborah Madison, Vegetarian Cooking for Everyone - From the TV FOOD NETWORK - (Show # CL-9111 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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