Teresa's Recipes
Rhubarb and Almond Tart
Experience a delightful contrast of flavors with this Rhubarb and Almond Tart. The tartness of fresh rhubarb beautifully balances the nutty sweetness of almonds, making it a perfect dessert for spring and summer gatherings. This elegant dessert not only pleases the palate but also showcases the rustic charm of traditional tart-making. With its golden, flaky crust and vibrant filling, this tart is sure to impress your guests and become a beloved staple in your dessert repertoire. Rhubarb has a rich history, once used medicinally in ancient China, and it’s now a beloved ingredient in many desserts around the world.
Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 cup Ground almonds
- 1/4 cup Granulated sugar
- 1/2 cup, cold and cubed Unsalted butter
- 1, beaten (for dough) Egg
- 1/4 cup Brown sugar
- 1 teaspoon Almond extract
- 4 cups, sliced Fresh rhubarb
- 1/3 cup Sliced almonds
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 20g
- Carbs: 35g
- Protein: 5g
- Sodium: 115mg
- Sugar: 15g
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the flour, ground almonds, granulated sugar, and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
- 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.
- Press the dough into a tart pan, covering the bottom and sides evenly. Prick the bottom with a fork to prevent bubbling.
- In a bowl, toss the sliced rhubarb with brown sugar and almond extract until well coated.
- Arrange the rhubarb slices on top of the tart dough in an even layer.
- Sprinkle the sliced almonds evenly over the rhubarb.
- Bake for 40-45 minutes, or until the crust is golden and the rhubarb is tender.
- 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.
Tips
- For a sweeter tart, consider adding an extra tablespoon of sugar to the rhubarb mixture.
- You can substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- If rhubarb is not in season, this recipe can be adapted using fresh strawberries or cherries.