Rhubarb and Lemon Tart

1/2  cup unsalted butter, softened
3/4  cup powdered sugar
2     egg yolks
2     cups all-purpose flour
1     tablespoon water
16   ounces fresh rhubarb, trimmed and chopped, or frozen cut rhubarb
1/3  cup superfine granulated sugar
1     egg, lightly beaten
2     egg yolks
1/4  cup superfine granulated sugar
1/3  cup whipping cream
1/2  teaspoon finely shredded lemon peel

In a large bowl mix together butter, powdered sugar, and 2 egg yolks. Add the flour to the mixture and rub together using your fingertips, until it becomes sandy in texture. Add the water, then mix until a dough forms. Form dough into a ball; divide in half. Flatten each half into a disk and wrap in plastic wrap. Chill 30 minutes.

Mix the chopped rhubarb with the 1/3 cup sugar and place in a medium saucepan. Bring to boiling over medium heat, stirring occasionally. Remove from heat and cool, uncovered, to room temperature, about 30 minutes.

Roll one dough half between two sheets of plastic wrap to a 11-inch circle. Remove top layer of plastic wrap. Carefully pick up pastry circle and place, plastic side up, in a 9x1-inch tart pan with removable bottom. Remove plastic. Gently press into sides of pan, trimming even with edges. Pastry will be very thin and delicate. If it breaks or tears, patch and pinch it back together. Prick the bottom of the pastry with a fork. Line pastry with foil and chill for 30 minutes.

Preheat oven to 400°F. Bake pastry for 10 minutes. Remove foil. Bake 4 to 5 minutes more or until very lightly browned. Brush the inside of tart with egg. Return to oven for 1 minute. Set aside on a wire rack. Reduce oven temperature to 325°F.

Place 2 yolks and 1/4 cup sugar in a small bowl and whisk together. Whisk in the cream and lemon peel. Spoon the rhubarb mixture over the bottom of the baked pastry. Pour cream mixture slowly over rhubarb.

Bake for 30 to 35 minutes or until cream layer is set. Cool on a wire rack for 1 hour before serving. Makes 6 servings.
 
Tip: You will have 1 portion of dough leftover. Chill up to 1 week to use for another recipe.