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1
Whisk together 1 cup flour, 1 tablespoon sugar, and salt.
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2
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.
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3
Add 1 1/2 tablespoons water and stir with a fork until incorporated.
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4
Gently squeeze a small handful: It should hold together without crumbling apart.
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5
If it doesnt, blend in remaining 1/2 tablespoon water.
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6
Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat.
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7
Gather dough and form it, rotating on work surface, into a disk.
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8
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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9
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.
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10
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).
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11
Cut rhubarb crosswise, holding knife at a 45-degree angle, into 1/4-inch-thick slices.
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12
Preheat oven to 375F.
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13
Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top).
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14
Fold edge of crust in to form a 1/2-inch border, pressing to seal to bottom crust.
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15
Spread ground almonds over crust (except border).
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16
Top with rhubarb, overlapping slices and arranging them decoratively .
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17
Score edge of crust decoratively, then chill tart 15 minutes.
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18
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.
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19
Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly.
