Orange marmalade glazes a rhubarb-filled tart that has a nutmeg custard filling.
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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 large Land O Lakes® Eggs, slightly beaten
1/2 teaspoon ground nutmeg
3 1/2 cups fresh rhubarb, sliced 1/2-inch
1/4 cup orange marmalade
1 tablespoon water
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
*Substitute 1 (16-ounce) package frozen sliced rhubarb, thawed.
Heat oven to 400°F.
Combine 1 1/3 cups all-purpose flour, 1 tablespoon sugar and 1/8 teaspoon nutmeg in 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 into bottom and up sides of 10 to 12-inch tart pan; trim off excess dough. Prick all over with fork. Bake 12-17 minutes or until light golden brown.
Combine 1 cup sugar, 1/4 cup flour, eggs and 1/2 teaspoon nutmeg in bowl. Stir in rhubarb. Pour rhubarb mixture into baked pastry. Bake 35-40 minutes or until filling is set.
Place 1/4 cup orange marmalade and 1 tablespoon water in 1-quart saucepan. Cook over low heat, stirring occasionally, 3-4 minutes or until melted. Spread over baked tart.
Serve warm or cooled with sweetened whipped cream. Store refrigerated.