Open-Faced Rhubarb Tart
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Make crust: Whisk together 1 cup flour, 1 tablespoon sugar, and salt
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
3
Add 1 1/2 tablespoons water and stir with a fork until incorporated
4
Gently squeeze a small handful: It should hold together without crumbling apart
5
If it doesn’t, blend in remaining 1/2 tablespoon water
6
Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat
7
Gather dough and form it, rotating on work surface, into a disk
8
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
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
10
Whisk together 1 cup flour, 1 tablespoon sugar, and salt
11
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
12
Add 1 1/2 tablespoons water and stir with a fork until incorporated
13
Gently squeeze a small handful: It should hold together without crumbling apart
14
If it doesn’t, blend in remaining 1/2 tablespoon water
15
Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat
16
Gather dough and form it, rotating on work surface, into a disk
17
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
18
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
19
Make filling: 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)
20
Cut rhubarb crosswise, holding knife at a 45-degree angle, into 1/4-inch-thick slices
21
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)
22
Cut rhubarb crosswise, holding knife at a 45-degree angle, into 1/4-inch-thick slices
23
Assemble tart: Preheat oven to 375°F
24
Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top)
25
Fold edge of crust in to form a 1/2-inch border, pressing to seal to bottom crust
26
Spread ground almonds over crust (except border)
27
Top with rhubarb, overlapping slices and arranging them decoratively
28
Score edge of crust decoratively, then chill tart 15 minutes
29
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
30
Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly
31
Preheat oven to 375°F
32
Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top)
33
Fold edge of crust in to form a 1/2-inch border, pressing to seal to bottom crust
34
Spread ground almonds over crust (except border)
35
Top with rhubarb, overlapping slices and arranging them decoratively
36
Score edge of crust decoratively, then chill tart 15 minutes
37
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
38
Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly