Rhubarb and Almond Tart

Ingredients

• All-purpose flour (1 1/4 cups)
• Ground almonds (1/2 cup)
• Granulated sugar (1/4 cup)
• Unsalted butter (1/2 cup, cold and cubed)
• Egg (1, beaten (for dough))
• Brown sugar (1/4 cup)
• Almond extract (1 teaspoon)
• Fresh rhubarb (4 cups, sliced)
• Sliced almonds (1/3 cup)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine the flour, ground almonds, granulated sugar, and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
3. Add the beaten egg and pulse again until the dough comes together. If the mixture is too crumbly, add a tablespoon of cold water at a time until it forms.
4. Press the dough into a tart pan, covering the bottom and sides evenly. Prick the bottom with a fork to prevent bubbling.
5. In a bowl, toss the sliced rhubarb with brown sugar and almond extract until well coated.
6. Arrange the rhubarb slices on top of the tart dough in an even layer.
7. Sprinkle the sliced almonds evenly over the rhubarb.
8. Bake for 40-45 minutes, or until the crust is golden and the rhubarb is tender.
9. Allow the tart to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.