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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup brown sugar, packed |
1/2 cup butter, cut into small pieces |
2 eggs |
3/4 cup granulated sugar |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/2 cup half-and-half |
2 cups rhubarb, 1/4-inch slices |
1/4 cup hazelnuts or 1/4 cup walnuts, finely chopped |
Directions:
1. Heat oven to 350ºF.
2. Butter spingform pan, 9x3 inches, or 9-inch square pan.
3. Mix 1 1/2 cups flour and the brown sugar in medium bowl.
4. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
5. Reserve 1/2 cup mixture for topping.
6. Press remaining mixture on bottom and 1 1/2 inches up side of pan.
7. Bake 15 minutes or until golden brown and set.
8. Beat eggs with electric mixer on high speed 1 minute until lemon colored.
9. Beat in sugar, 2 tablespoons flour, the salt and half-and-half.
10. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb.
11. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
12. Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
13. Cool at least 2 hours before serving.
14. Run metal spatula along side of tart to loosen; remove side of pan.
15. Store covered in refrigerator.
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