Rhubarb Tart
| Yield: | 8 Servings |
| Categories: |
| 1 2/3 | c | All purpose flour |
| 1/4 | ts | Salt |
| 2 | tb | Powdered sugar |
| 1/2 | c | Unsalted butter; chilled, cut into Pieces |
| 2 | lg | Egg yolks |
| 2 | tb | Ice water (about) |
| 3 | tb | Apricot jam |
| 1 | c | Sugar |
| 1/4 | c | Water |
| 2 | tb | Brandy |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 2 | lb | Fresh rhubarb; trimmed, cut Diagonally Into 1/2 Pieces |
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