Rhubarb-Almond Tartlets Recipe

Name: Rhubarb-Almond Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, chilled; 2 12 ounces brown sugar; 1 dash salt; 2 egg yolks; 3 tablespoons milk; 1 teaspoon milk; 12 lb spelt flour, whole; 10 12 ounces rhubarb; 2 tablespoons agave syrup; 4 eggs; ½ cup butter, soft; 3 12 ounces raw sugar; 5 ounces almonds, ground; 1 teaspoon lemon peel; 1 ounce almonds, slivered

Servings: persons

½ cup butter, chilled
2 12 ounces brown sugar
1 dash salt
2 egg yolks
3 tablespoons milk
1 teaspoon milk
12 lb spelt flour, whole
10 12 ounces rhubarb
2 tablespoons agave syrup
4 eggs
½ cup butter, soft
3 12 ounces raw sugar
5 ounces almonds, ground
1 teaspoon lemon peel
1 ounce almonds, slivered

1
Knead cold cubed butter, sugar, salt, egg yolks and milk together.
2
Add flour, knead into dough.
3
Wrap and chill for one hour.
4
Dice rhubarb, combine with agave syrup.
5
Divide egg yolks from whites, beat whites until stiff.
6
Cream together yolks, sugar and soft butter, fold in stiff egg whites, ground almonds and lemon peel.
7
Preheat oven to 350 degrees F.
8
Roll out dough on a floured surface so you can cut out eight 6 1/2'' disks.
9
Grease tartlet forms, layer with dough disks.
10
Pre-bake for ten minutes.
11
Remove from oven, fill in almond custard filling - don't fill completely!
12
Gently layer dicced rhubarb onto custard filling and top with slivered almonds.
13
Bake for about 25 minutes or until golden brown.

6309

kcal

Calories

Fat

1170

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup butter, chilled, 2 12 ounces brown sugar, 1 dash salt, 2 egg yolks, and more.

Yes, Rhubarb-Almond Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-Almond Tartlets

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