Rhubarb Tart with Almond Cream and Roasted Stalks
A refined tart featuring a crisp pastry base filled with almond frangipane and topped with tender, tart rhubarb.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Ingredients
Scale
1 1/4 cups all-purpose flour
1/2 cup butter
1/4 cup sugar
1 egg yolk
2–3 tablespoons cold water
Pinch of salt
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup ground almonds
1 tablespoon flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups rhubarb
1/3 cup sugar
Instructions
- Prepare and chill the tart dough.
- Roll out and fit into a tart pan.
- Blind bake crust at 350°F for 20 minutes.
- Cream butter and sugar for filling.
- Add eggs, then almonds, flour, and extracts.
- Spread filling into crust.
- Arrange rhubarb on top and sprinkle sugar.
- Bake 35–40 minutes until set and golden
Notes
Use fresh rhubarb for best texture. Adjust sugar depending on tartness. Cool before slicing.