Almond and Rhubarb Tart
Almond and Rhubarb Tart
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) ground almonds
- 1/4 cup (60 ml) icing sugar
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (125 ml) cold unsalted butter, cut into cubes
- 1 egg
- 7 oz (200 g) almond paste (marzipan), cut into pieces
- 1/2 cup (125 ml) unsalted butter, softened
- 2 eggs
- 3/4 cup (180 ml) ground almonds
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 8 to 10 sticks rhubarb, about 8-inch (20-cm) long
- 2 tablespoons (30 ml) sugar
Instructions
- 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.
- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
Almond and Rhubarb Tart