Ingredients with Measurements:
- 1 pie crust
- 1 pound rhubarb, trimmed and sliced
- 1/2 cup granulated sugar
- 1/4 cup almond flour
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Sliced almonds for garnish
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and fit it into the tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Remove from the oven and let cool.
4. In a large bowl, toss the sliced rhubarb with 1/4 cup of the granulated sugar. Let it sit for 10 minutes to macerate.
5. In another bowl, cream together the almond flour, butter, and remaining 1/4 cup sugar until light and fluffy.
6. Beat in the eggs, one at a time, then stir in the almond extract and salt.
7. Spread the almond mixture over the cooled crust, then arrange the rhubarb slices on top.
8. Sprinkle sliced almonds over the top of the tart.
9. Bake for 40-45 minutes, until the filling is set and the rhubarb is tender.
10. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 16g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- If you don't have almond flour, you can use regular flour instead.
- You can use vanilla extract instead of almond extract.
Variations:
- You can substitute other fruits for the rhubarb, such as strawberries or raspberries.
- You can add a layer of pastry cream or whipped cream on top of the almond mixture before adding the fruit.
Tips and Tricks:
- Be sure to trim the rhubarb and remove any tough, stringy parts before slicing.
- Letting the rhubarb macerate in sugar helps to draw out some of the moisture and soften it slightly.
- Be sure to let the tart cool completely before slicing, as it will be easier to cut and serve.
Storage Instructions:
The tart can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
The tart can be reheated in a 350°F oven for 10-15 minutes, until warmed through.
Presentation Ideas:
Serve the tart on a platter or cake stand, garnished with fresh mint leaves.
Garnishes:
Sliced almonds and fresh mint leaves.
Pairings:
This tart pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
A simple green salad or roasted vegetables would make a nice side dish to serve with the tart.
Troubleshooting Advice:
- If the crust starts to shrink or puff up during baking, gently press it back into place with a fork.
- If the filling seems too runny, you can add a tablespoon or two of flour to the almond mixture to help thicken it.
Food Safety Advice:
Be sure to wash the rhubarb thoroughly before using it.
Food History:
Rhubarb has been cultivated for thousands of years and was used in ancient Chinese medicine. It was first grown for culinary purposes in Europe in the 17th century.
Flavor Profiles:
This tart has a sweet and tangy flavor from the rhubarb, with a nutty and slightly sweet flavor from the almond filling.
Serving Suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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