Almond and Rhubarb Tart
Back
Almond and Rhubarb Tart
Open in full-screen mode

Almond and Rhubarb Tart

Preparation
40 MIN
Cooking
35 MIN
Chilling
30 MIN
Cooling
3 H
Servings
8

Ingredients

Crust


Filling

Preparation

Crust

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

Filling

  1. In a food processor, purée the almond paste with the butter. Add the eggs and combine until smooth. Add the ground almonds and flour. Combine thoroughly. Set aside.
  2. On a floured work surface, roll out the dough into a 3-mm (-inch) thick sheet. Line in a 23-cm (9-inch) square and 2.5-cm (1-inch) deep pie plate with a removable bottom. Spread the almond filling into the crust. Top with the rhubarb sticks, side by side, leaving a little space between each. Sprinkle with the sugar.
  3. Bake for about 35 minutes or until the topping is golden brown. Let cool completely.

Note

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

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum