Almond Rhubarb Tart
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A moist, cake-like filling tops a rich, buttery crust. Serve cold or at room temperature.
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Butter (or hard margarine), softened
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1/2 cup
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125 mL
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Granulated sugar
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1/4 cup
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60 mL
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Large egg
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1
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1
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All-purpose flour
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1 1/3 cup
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325 mL
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Salt
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1/4 tsp.
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1 mL
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RHUBARB FILLING
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Strawberry jam, warmed
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1/4 cup
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60 mL
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Butter (or hard margarine), softened
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1/2 cup
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125 mL
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Granulated sugar
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1/2 cup
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125 mL
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Vanilla
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1 tsp.
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5 mL
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Large eggs
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2
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2
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Ground almonds
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3/4 cup
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175 mL
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Frozen rhubarb, thawed and drained
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1 cup
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250 mL
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Sliced almonds
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1/3 cup
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75 mL
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Apricot jam, warmed and sieved
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2 tbsp.
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30 mL
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Beat butter and sugar in medium bowl until well mixed.
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Add egg. Beat well.
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Add flour and salt. Mix just until soft dough forms. Cover with plastic wrap. Chill for 30 minutes. Place ungreased 8 inch (20 cm) deep tart pan with removable bottom on ungreased baking sheet. Roll out pastry on lightly floured surface to fit pan. Carefully lift pastry and press into bottom and up side of pan. Trim edge (see page 14). Cover. Chill for 1 hour.
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Rhubarb Filling: Spread bottom of pastry with strawberry jam.
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Beat butter, sugar and vanilla in separate medium bowl until light and creamy.
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Add eggs, 1 at a time, beating well after each addition.
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Stir in ground almonds and rhubarb. Spread over jam layer.
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Sprinkle with sliced almonds. Bake on bottom rack in 350°F (175°C) oven for 40 to 45 minutes until filling is set and crust is golden brown. Let stand in pan on wire rack for 10 minutes.
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Carefully brush tart with apricot jam. Cool. Chill for at least 8 hours or overnight. Cuts into 6 to 8 wedges.
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1 wedge:
678 Calories; 43 g Total Fat (15.4 g Mono, 3.3 g Poly, 21.7 g Sat); 195 mg Cholesterol; 67 g Carbohydrate; 2 g Fibre; 10 g Protein; 472 mg Sodium
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Reprinted from Decadent Desserts © Company's Coming Publishing Limited
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