Rhubard Custard Tart

By Tallon

Ingredients

• Crust
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• Topping
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup quick-cooking oats
• 1/4 cup butter or margarine, softened
• Filling
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 cup whipping cream
• 2 tablespoons apricot preserves
• 1 egg yolk
• 3 cups sliced fresh rhubarb, or frozen rhubarb, thawed, drained

Details

Adapted from pillsbury.com

Preparation

Step 1

1. 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.

2. Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375°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.