Pecan Shortbread Rhubarb Tart Recipe

Pecan Shortbread Rhubarb Tart Recipe
Looking for an elegant dessert that everyone will love? Rhubarb lovers will swoon over this Pecan Shortbread Rhubarb Tart, and those who think they don’t like rhubarb will most likely change their minds.
This tart is elegant and beautiful, with a delicious buttery shortbread crust topped with a smooth rhubarb curd filling. It is good enough to serve at your most fancy dinner party, but good enough to serve your family or take to a pot luck or outdoor summer party. Although rhubarb isn’t always available, when it is, you’ll want to make this gorgeous tart.

10 Servings

1 cup flour
1/2 cup toasted pecans, (10 minutes at 350)
1/3 cup powdered sugar
1/4 teaspoon salt

1/2 cup cold butter, cut into chunks

4 cups rhubarb, chopped (about 1 1/2 pounds) Make rhubarb ribbons before chopping
1/4 cup sugar
2 tablespoons water

6 egg yolks
1/2 cup sugar
1 tablespoon lemon juice
zest of 1 lemon
1 pinch salt

6 tablespoons butter, cut into chunks

Red food color

Sweetened whipped cream, for garnish

  1. Preheat oven to 350°. Line a 9" tart pan with removable bottom with parchment.
  2. Crust: Measure the flour, pecans, powdered sugar, and salt into the bowl of a food processor. Whizz until the toasted pecans are ground.
  3. Add the butter and pulse until the mixture looks like cornmeal. Press over the bottom and up the sides of the prepared pan. Bake 20 minutes and remove from the oven.
  4. Use a vegetable peeler to make a few long ribbons of rhubarb from the stalks before dicing the rhubarb; set aside.
  5. Filling: meanwhile mix the rhubarb, 1/4 cup sugar, and water in a microwave-safe (preferably glass) container. Microwave 10 minutes. Remove from the microwave, pour into a blender, and whizz until smooth.
  6. Whisk together the egg yolks, 1/2 cup sugar, lemon juice, lemon zest, and dash salt until smooth.
  7. Stir in the butter chunks. Microwave 2 minutes. Remove from the oven and whisk until smooth; return to the microwave and cook an additional minute or until just ready to boil. Pour into a fine strainer and push through; mix with the rhubarb mixture and add a few drops red coloring.
  8. Pour the filling into the baked crust. Bake about 15 more minutes or until the filling is set.
  9. Cool thoroughly and refrigerate until cold.
  10. Pipe sweetened whipped cream over the tart and decorate with the rhubarb ribbons and mint sprigs if you happen to have them in your garden.

Amount Per Serving
Calories 354 Calories from Fat 207
Percent Total Calories From: Fat 58% Protein 4% Carb. 37%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 11 g
Cholesterol 167 mg
Sodium 461 mg
Total Carbohydrate 33 g
Dietary Fiber 1 g
Sugars 15 g
Protein 4 g

Vitamin A 17% Vitamin C 11% Calcium 0% Iron 5%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.