Rhubarb Custard Tart

Name: Rhubarb Custard Tart - Pillsbury Canada
Prep time: 20 min
Total time: 100 min
Yield: 12
Ingredients: 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package; 1/2 cup (125 mL) all-purpose flour; 1/2 cup (125 mL) packed brown sugar; 1/4 cup (50 mL) quick-cooking oats; 1/4 cup (50 mL) butter or margarine, softened; 3/4 cup (175 mL) granulated sugar; 3 tbsp (45 mL) all-purpose flour; 1/2 cup (125 mL) whipping cream; 2 tbsp (25 mL) apricot preserves; 1 egg yolk; 3 cups (750 mL) sliced fresh rhubarb, or frozen rhubarb, thawed, drained

Dessert

Pie Dough

Bake

Prep Time: 20 min

Total Time: 1 hr 40 min

Servings: 12

Tame the rhubarb's tartness by topping each serving of this tart with a scoop of vanilla or strawberry ice cream or a dollop of sweetened whipped cream.

Ingredients

Crust

1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package

Topping

1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) quick-cooking oats
1/4 cup (50 mL) butter or margarine, softened

Filling

3/4 cup (175 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) apricot preserves
1 egg yolk
3 cups (750 mL) sliced fresh rhubarb, or frozen rhubarb, thawed, drained

Pillsbury™ Refrigerated Pie Crusts

Method

Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Trim edge if necessary.
Place baking sheet on middle oven rack in oven to preheat; heat oven to 375ºF. 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.
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.
Place tart on preheated baking 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.