Baked without the confines of a pie plate, this "free-form" tart looks great. | | Ingredients | | �?nbsp; | 6 cups (1.5 L) chopped rhubarb | | | �?nbsp; | 1 cup (250 mL) granulated sugar | | | �?nbsp; | 1/4 cup (50 mL) all-purpose flour | | | �?nbsp; | 1/4 tsp (1 mL) nutmeg | | | �?nbsp; | 1/4 cup (50 mL) coarsely chopped pecans | | | �?nbsp; | 1 tbsp (15 mL) milk | | | �?nbsp; | Icing sugar | | | �?nbsp; | Pastry: | | | �?nbsp; | 3 cups (750 mL) all-purpose flour | | | �?nbsp; | 1/4 cup (50 mL) granulated sugar | | | �?nbsp; | 1/4 tsp (1 mL) salt | | | �?nbsp; | 1-1/2 cups (375 mL) cold butter | | | �?nbsp; | 2/3 cup (150 mL) cold water | | | | | | Preparation | | Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar. | |