Orange marmalade glazes a rhubarb-filled tart that has a nutmeg custard filling.
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Pastry
1 13 cups all-purpose flour
1 tablespoon sugar
18 teaspoon ground nutmeg
12 cup Land O Lakes® Butter
3 to 4 tablespoons cold water
Filling
1 cup sugar
14 cup all-purpose flour
2 large Land O Lakes® Eggs, slightly beaten
12 teaspoon ground nutmeg
3 12 cups fresh rhubarb, sliced 1/2-inch
Glaze
14 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.
STEP 1
Heat oven to 400°F.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
Serve warm or cooled with sweetened whipped cream. Store refrigerated.
