Almond and Rhubarb Tart

Instructions

1. 1

   In a food processor, combine the flour, ground almonds, sugar, and salt. Add the butter and pulse until the mixture has a sandy texture. Add the egg and pulse again until the dough is crumbly. Remove the dough from the processor and form into a disk with your hands. Cover with plastic wrap and refrigerate for 30 minutes.

2. 2

   With the rack in the lowest position, preheat the oven to 190 °C (375 °F).