Rhubarb Tart
🛒Ingredients (Grocery List)
1 1/4 cups all-purpose Flour
Finely grated Zest of 1/2 Lemon
1/2 tsp Salt
6 tbsp unsalted Butter, cut into pieces
Rhubarb Filling
5 or 6 medium Rhubarb stalks, leaves removed, ends trimmed, and cut into 1/2-inch pieces, or 1-pound frozen sliced Rhubarb, thawed (about 3 cups)
4 tbsp Sugar
3/4 cup Almond Flour
Finely grated Zest of 1Lemon
🍴Serves: 8
⏰Prep Time: 20 min
⏱️Cook Time: 60 min
🥣Instructions
1. The day before you assemble the tart, in a medium bowl, toss the Rhubarb with 3 tablespoons of the Sugar, coating evenly. Cover and let macerate in the refrigerator overnight, stirring occasionally.
2. Make the Flaky Tart Pastry: In a bowl, combine the Flour with the Lemon zest, the Salt, and the Butter. Rub the Butter into the flour between your palms. Sprinkle in 1/4 cup of Water and knead briefly until large crumbs form. Press into a disk. On a lightly floured work surface, scrape the dough away from you with the heel of your hand in a long sliding motion, then press into a disk. Repeat 3 times. Press into a disk, wrap in a plastic film, and refrigerate until firm, at least 30 minutes.
3. On a lightly floured work surface, roll the dough into a roundabout 1/8 inch thick. Wrap the dough around a rolling pin and fit it into a 9-inch tart pan with a removable bottom. Trim off any excess. Use the scraps to patch any cracks. Prick holes all over the bottom of the tart shell with a fork. Cover and refrigerate.
4. Preheat the Oven to 375 degrees.
5. Strain the liquid from the rhubarb into a saucepan. Add the remaining 1 tablespoon Sugar and simmer gently over medium heat, stirring often, until the liquid has reduced to a thick syrup, about 10 minutes. Remove from the heat and let cool.
6. Spread the Almond Flour in an even layer on the bottom of the crust. Arrange the Rhubarb pieces in concentric rings on top of the Almond Flour. Packing them tightly. Sprinkle the Lemon Zest evenly over the top.
7. Bake the tart until the Rhubarb is fork-tender and bubbling and the crust is golden and has pulled away slightly from the pan sides, 50 to 60 minutes. Transfer to a wire rack and let cool before serving.
