Rhubarb Tarts with Walnut Pastry recipe

Ingredients:
1/2 cup All-purpose flour
1/2 cup Ground walnuts
(1 ounce)
2 tbl Sugar
1/4 cup Well-chilled unsalted butter (1/2
stick)
Cut into small pieces
1 tbl (about) ice water

FILLING
1/3 cup Water
1/4 cup (or more) sugar
1 cup Chopped
fresh rhubarb *
2 tbl Water
3/4 tsp Arrowroot
2 x To 3 Tbl red
currant jelly

Procedures:
PASTRY
Creme fraiche or sour cream
* A 10-ounce
package of thawed frozen rhubarb can be substituted. Drain well, reserving
juices; substitute juice for water in filling. Measure 1 cup rhubarb,
reserving remainder for another use.
FOR PASTRY: Combine flour, walnuts,
and sugar in medium bowl. Cut in butter until mixture resembles coarse meal.
Blend in water just until dough holds together. Wrap dough in plastic and
refrigerate thoroughly.
Preheat oven to 350 F. Roll dough out on lightly
floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch fircles.
Fit into two 3 1/2 inch round tart pans. Trim edges of dough even with edge
of pan. Prick bottom with fork. Bake until crisp and lightly browned, about
25 minutes.
Let cool.
FOR FILLING: Combine 1/3 cup water and 1/4 cup
sugar in medium saucepan over low heat. Add rhubarb, cover and bring to
simmer, stirring gently once or twice. Cook just until rhubarb is tender,
about 3 to 5 minutes.
Drain, reserving liquid. Taste and adjust sweetness
of the rhubarb, adding more sugar if desired. Return liquid ro pan.
Mix 2
tablespoons water with arrowroot. Blend into rhubarb cooking
liquid.
Place over low heat and stir gently until thickened and clear,
about 5 minutes. Add rhubarb. Let cool.
Spoon filling into tart shells.
Melt jelly over very low heat. Spoon or brush evenly over filling.
Refrigerate tarts until ready to serve. Top each with a dollop of creme
fraiche or sour cream.
Makes 2 servings.