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Receta Rhubarb Almond Tart
by Global Cookbook

Rhubarb Almond Tart
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Ingredientes

  • 1 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

  1. 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.
  2. Press butter pastry dough proportionately over bottom and up sides of a 10-inch tart pan with removable rim.
  3. Bake in a 300 degree oven till pale gold, about 20 min (about 15 min in a convection oven). Use warm or possibly cold.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. Let cold at least 15 min; remove pan rim to cut. Serve hot or possibly cold.
  9. This recipe yields 8 or possibly 9 servings.
  10. Comments: If making up to 1 day ahead, cold, cover, and chill; bring to room temperature to serve.