Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 45) worth the extra time Rhubarb Custard Tart Prep Time: 20 Minutes Ready in: 1 Hour 40 Minutes Servings: 12 Crust 1. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary. 2. Place cookie sheet on middle oven rack in oven to preheat; heat oven to 35°F. In small bowl, mix 1 /2 cup flour, the brown sugar and oats. With fork or pastry blender, cut in butter until mixture is crumbly; set aside. 3. In large bowl, mix granulated sugar and 3 tablespoons flour. Stir in whipping cream, apricot preserves and egg yolk until well blended. Stir in rhubarb. Pour filling into crust-lined pan. Sprinkle topping evenly over filling. 4. Place tart on preheated cookie sheet in oven; bake 40 to 50 minutes or until filling bubbles around edge and topping is deep golden brown. Let stand 30 minutes before serving. Nutrition information per serving: 1 SeRviNg: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g); Cholesterol 40mg; Sodium 110mg; Total Carbohydrate 40g (Dietary Fiber 0g; Sugars 24g); Protein 2g exChaNgeS: 1 Starch, 11/2 Other Carbohydrate, 21/2 Fat 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Topping /2 /2 1 /4 1 /4 1 1 cup all-purpose flour cup packed brown sugar cup quick cooking oats cup butter or margarine, softened Filling /4 3 1 /2 2 1 3 3 cup granulated sugar tablespoons all-purpose flour cup whipping cream tablespoons apricot preserves egg yolk cups sliced fresh rhubarb, or frozen rhubarb, thawed, drained Most Requested Recipes Pillsbury 45
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