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Rhubarb Almond Tart

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Ingredients
  Butter pastry 1
  Rhubarb 1 Pound
  Sugar 1 Cup (16 tbs)
  Blanched almonds 1 Cup (16 tbs)
  Butter/Margarine 6 Tablespoon (3/8 Pound)
  Eggs 2 Large
  Almond extract 1⁄4 Teaspoon
Directions

1. Press butter pastry dough evenly over bottom and up sides of a 10-inch tart pan with removable rim.
2. Bake in a 300° oven until pale gold, about 20 minutes (about 15 minutes in a convection oven). Use hot or cool.
3. Rinse rhubarb, trim and discard dried ends, and cut stalks into 1-inch lengths. Put in a 10- to 12-inch frying pan and mix with 5 tablespoons sugar and 1/4 cup water. Let stand 10 minutes, then stir and set over medium-low heat. When water boils, turn rhubarb pieces over once and cook about 2 more minutes. Remove from heat.
4. Meanwhile, in a food processor or blender, whirl nuts to a fine powder. To processor, add remaining sugar and the butter, eggs, and almond extract. Whirl until well blended. Or put the ground almonds in a bowl, add remaining sugar and the butter, eggs, and almond extract, and beat with a mixer until well blended.
5. Pour almond mixture into pastry. With a fork or slotted spoon, lift
rhubarb pieces from cooking liquid (save liquid for other uses) and arrange in a pattern on filling.
6. Bake in a 350° oven until filling, which rises around rhubarb, is golden brown and center is firm when pan is gently shaken, 35 to 50 minutes (25 to 40 minutes in a convection oven).
7. Let cool at least 15 minutes; remove pan rim to cut.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Blending
Ingredient: 
Rhubarb

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