Almond and Rhubarb Tart

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