Rhubarb Tart with Shortbread Crust Recipe

INGREDIENTS

• 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
• 1/4 cup sugar
• 2 tablespoons water
• CRUST:
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup ground pecans
• 1/2 cup cold butter, cubed
• 1/3 cup confectioners' sugar
• 1/4 teaspoon salt
• CURD:
• 6 egg yolks
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1-1/2 teaspoons grated lemon peel
• 5 tablespoons butter, cubed
• 4 drops red food coloring, optional
• Additional confectioners' sugar