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Learn moreA delicious tart featuring a flaky crust and a sweet rhubarb filling, perfect for serving with whipped cream.
Dough (before rolling out) can be chilled up to 2 days.
Labels
Crust
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 sticks unsalted butter cold, cut into bits
- 1 1/2 tablespoons cold water
Preparation
- Whisk together 1 cup flour, 1 tablespoon sugar, and salt.
- Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
- Add 1 1/2 tablespoons water and stir with a fork until incorporated.
- Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, blend in remaining 1/2 tablespoon water.
- Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat.
- Gather dough and form it, rotating on work surface, into a disk.
- Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough between sheets of wax paper, 2 overlapping sheets each for top and bottom, into a 12 inch round and chill until firm, about 15 minutes.
Filling
Ingredients
- 1/4 cup whole blanched almonds
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 1/4 pounds rhubarb stalks preferably about 1 1/3 inches wide
- 1/4 cup apricot preserves melted and strained
Preparation
- Pulse almonds with 2 tablespoons sugar and remaining 2 tablespoons flour in a food processor until finely ground (be careful not to grind to a paste).
- Cut rhubarb crosswise, holding knife at a 45 degree angle, into 1/4 inch thick slices.
Assemble Tart
Preparation
- Preheat oven to 375 degrees Fahrenheit.
- Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top).
- Fold edge of crust in to form a 1/2 inch border, pressing to seal to bottom crust.
- Spread ground almonds over crust (except border).
- Top with rhubarb, overlapping slices and arranging them decoratively.
- Score edge of crust decoratively, then chill tart 15 minutes.
- Sprinkle remaining 1/4 cup sugar evenly over rhubarb and bake in lower third of oven until crust is golden brown on edges and rhubarb is tender, 35 to 45 minutes.
- Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly.