Rhubarb Custard Tart

Pastry for single crust

Topping
1/2 c flour
1/2 c brown sugar
1/4 c quick cooking oats
1/4 c butter, softened

Filling
3/4 c sugar
3 tbsp flour
1/2 c whipping cream
2 tbsp apricot or peach preserves
1 egg yolk
3 c sliced fresh rhubarb, or frozen, thawed & drained

Place Pie crust in a 9 inch tart pan with removable
bottom or 9 inch glass pie pan. Trim edge if necessary.
Place cookie sheet on middle oven rack in oven to
preheat; heat to 375?. In a small bowl, mix 1/2 c flour,
brown sugar and oats. With fork or pastry blender,
cut in butter until crumbly; set aside. In a large bowl,
mix sugar and 3 tbsp flour. Stir in whipping cream,
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
cookie sheet in oven; bake 40-50 minutes or until
filling bubbles around edge and topping is deep golden
brown. Let stand 30 minutes before serving.

Bobbie/IL

http://www.nancyskitchen.com