Garden Rhubarb Tarts

The first of garden rhubarb!

Made up some perfectly easy dough in the food processor.

If you have dough issues try this recipe.

I always have luck with it!

3 cups all purpose flour

1 tsp salt

1/2 cup cold butter

1/2 cup cold lard or shortening

1 egg

2 tsp vinegar or lemon juice

ice water

In food processor fitted with metal blade, blend flour with salt.

Using pulse cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.

In liquid measure beat egg until foamy, add vinegar and enough ice water to make 2/3 cup.

With motor running add egg mixture all at once, process just until dough starts to clump.

DO NOT LET IT BALL.

Remove and press into 2 discs.

Wrap in plastic wrap and refrigerate for 30 minutes.

Makes enough for 2 single crust or 1 double crust or 10 inch pie.

  

For 4 x 2 inch  Rhubarb Tarts

3 cups chopped rhubarb

Heaping 1/8 cup sugar

1 tsp grated orange zest

Bake at 425 for 15 minutes

 ----- lower to 350 and bake 20 to 30 minutes (depending on your oven) or until fruit is tender

Served with Strawberry Ice Cream.