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Rhubarb Caramel Tarts - crust and filling Recipe

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This recipe for Rhubarb Caramel Tarts - crust and filling is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST: (makes 5 pie crusts)
1 lb. lard,
5 cups all purpose flour,
2 tsp sugar,
2 tsp white vinegar,
1 tsp salt,
1 beaten egg,

FILLING: (makes 12 tarts)
1 c. white sugar,
3 1/2 cups rhubarb, cut up,
3 tbsp. flour,
2 beaten eggs,
1 tbsp butter,
1 can dulce leche (caramel).
Directions:
Directions:
Crust: Combine lard and flour and mix well.
In a cup, mix the sugar, vinegar, salt and egg.
Mix well, then add cold water to the mixture until it measures one cup of liquid.
Add liquid to flour mixture and blend well.
This crust is never tough or dry.

Filling: in a saucepan, combine the sugar, rhubarb, flour, eggs and butter. Mix and cook until it thickens and is completely blended.

Fit the crust into 12 tart shells. Put one tsp. of the dulce leche into each tart, then pour the rhubarb mixture over the dulce leche until about 3/4 full.

Bake at 350 degrees for approximately 30 minutes.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
These were served at the Family July Pot luck and not a crumb was left over!

 

 

 

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