Rhubarb And Almond Tart Recipe

Name: Rhubarb And Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 2 tbsp sugar; 10 tbsp (1 1/4 sticks) cold butter, cubed; 1 None egg yolk; None None FOR THE ALMOND FILLING; 7 tbsp butter, at room temperature; 1/2 cup sugar; 2 None eggs; 1 1/4 cups ground almonds; 2 tbsp flour; None None FOR THE TART; 1 lb rhubarb, trimmed and cut into 1-inch pieces; 1/2 cup sliced almonds; 1/4 cup sugar; None None Whipped cream, to serve

Servings: persons

1 1/2 cups flour
2 tbsp sugar
10 tbsp (1 1/4 sticks) cold butter, cubed
1 None egg yolk
None None FOR THE ALMOND FILLING
7 tbsp butter, at room temperature
1/2 cup sugar
2 None eggs
1 1/4 cups ground almonds
2 tbsp flour
None None FOR THE TART
1 lb rhubarb, trimmed and cut into 1-inch pieces
1/2 cup sliced almonds
1/4 cup sugar
None None Whipped cream, to serve

1
Place flour, sugar and butter in a food processor. Pulse until mixture resembles coarse breadcrumbs.
2
Add egg yolk and 2 tbsp cold water and pulse just until mixture comes together. Turn out dough and knead lightly to form a ball. Wrap in plastic wrap. Refrigerate for 15-20 mins.
3
Roll out pastry on a lightly floured surface to line a 10-inch flan pan. Trim excess pastry and refrigerate for 30 mins.
4
For the almond filling, beat butter and sugar in large bowl with an electric beater until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in ground almonds and flour.
5
Preheat the oven to 400u00b0F. Spread almond filling in prepared pastry crust. Top with rhubarb. Sprinkle with combined sliced almonds and sugar.
6
Bake for 35 mins, until filling sets and pastry is golden. Serve warm with whipped cream.

1261

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/2 cups flour, 2 tbsp sugar, 10 tbsp (1 1/4 sticks) cold butter, cubed, 1 None egg yolk, and more.

Yes, Rhubarb And Almond Tart 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.

That's it — enjoy your meal!

Rhubarb And Almond Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions