Almond and Rhubarb Tart

Almond and Rhubarb Tart

  • Preparation 40 min
  • Cooking 35 min
  • Chilling 30 min
  • Cooling 3 h
  • Servings 8
  • Vegetarian
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Ingredients

  • Crust

    • 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
  • 
Filling

    • 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

Preparation

  • Crust

  • Filling

Note from Ricardo

Choose a red or pink variety of rhubarb to give colour and shine to this pie.

Personal Note