Orange marmalade glazes a rhubarb-filled tart that makes a nutmeg custard filling.
| 1 1/3 |
|
cups all-purpose flour |
| 1 |
|
tablespoon sugar |
| 1/8 |
|
teaspoon ground nutmeg |
| 1/2 |
|
cup LAND O LAKES® Butter |
| 3 to 4 |
|
tablespoons cold water |
|
|
|
| 1 |
|
cup sugar |
| 1/4 |
|
cup all-purpose flour |
| 2 |
|
eggs, slightly beaten |
| 1/2 |
|
teaspoon ground nutmeg |
| 3 1/2 |
|
cups fresh sliced 1/2-inch rhubarb* |
| 1/4 |
|
cup orange marmalade |
| 1 |
|
tablespoon water |
Heat oven to 400°F. Combine 1 1/3 cups all-purpose flour, 1 tablespoon sugar and 1/8 teaspoon nutmeg in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork just until moistened. Form pastry into ball.
Roll out dough on lightly floured surface into 14-inch circle. Fit dough in bottom and up sides of 10 to 12-inch tart pan; trim off excess dough. Prick all over with fork. Bake for 12 to 17 minutes or until light golden brown.
Meanwhile, stir together 1 cup sugar, 1/4 cup flour, eggs and 1/2 teaspoon nutmeg in medium bowl. Stir in rhubarb. Pour rhubarb mixture into baked pastry. Bake for 35 to 40 minutes or until filling is set.
Meanwhile, place 1/4 cup orange marmalade and 1 tablespoon water in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted (3 to 4 minutes). Spread over baked tart. Serve warm or cooled; store refrigerated.
*Substitute 1 (16-ounce) package frozen sliced rhubarb, thawed.
