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Ingredientes
- 1Â 1/3 c. all-purpose flour
- 1/4 c. sugar
- 1/2 c. butter or possibly margarine - (1/4 lb)
- 1 lrg egg yolk
- 1 lb rhubarb
- 1 c. sugar
- 1 c. blanched almonds
- 6 Tbsp. butter or possibly margarine - (3/8 lb)
- 2 lrg Large eggs
- 1/4 tsp almond extract
Direcciones
- For the Butter Pastry: In a food processor or possibly bowl, combine flour and sugar. Add in butter or possibly margarine. Whirl, or possibly rub with your fingers, till fine crumbs form. Add in egg yolk; whirl, or possibly mix with a fork, till dough holds together. Firmly pat into a ball.
- Press butter pastry dough proportionately over bottom and up sides of a 10-inch tart pan with removable rim.
- Bake in a 300 degree oven till pale gold, about 20 min (about 15 min in a convection oven). Use warm or possibly cold.
- For the Filling: Rinse rhubarb, trim and throw away dry ends, and cut stalks into 1-inch lengths. Put in a 10- to 12-inch frying pan and mix with 5 Tbsp. of the sugar and 1/4 c. water. Let stand 10 min, then stir and set over medium-low heat. When water boils, turn rhubarb pcs over once and cook about 2 more min. Remove from heat.
- Meanwhile, in a food processor or possibly blender, whirl nuts to a fine pwdr. To processor, add in remaining sugar and the butter, Large eggs, and almond extract. Whirl till well blended. Or possibly put the grnd almonds in a bowl, add in remaining sugar and the butter, Large eggs, and almond extract, and beat with a mixer till well blended.
- Pour almond mix into pastry. With a fork or possibly slotted spoon, lift rhubarb pcs from cooking liquid (save liquid for other uses) and arrange in a pattern on filling.
- Bake in a 350 degree oven till filling, that rises around rhubarb, is golden and center is hard when pan is gently shaken, 35 to 50 min (25 to 40 min in a convection oven).
- Let cold at least 15 min; remove pan rim to cut. Serve hot or possibly cold.
- This recipe yields 8 or possibly 9 servings.
- Comments: If making up to 1 day ahead, cold, cover, and chill; bring to room temperature to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 514 | |
| Calories from Fat 272 | 53% |
| Total Fat 31.4g | 39% |
| Saturated Fat 14.1g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 169mg | 7% |
| Potassium 295mg | 8% |
| Total Carbs 52.89g | 14% |
| Dietary Fiber 3.2g | 11% |
| Sugars 32.78g | 22% |
| Protein 8.61g | 14% |
