Rhubarb & Almond Tart
Don’t let the beauty of this tart scare you… it’s EASY to make!! Take advantage of the delicious Spring rhubarb while you can. This tart is INSANELY good and beautiful. Everyone will go crazy!
Ingredients
Scale
- 1 sheet thawed puff pastry
- 7 oz almond paste, grated
- 2 tablespoons softened butter
- 1/3 cup granulated sugar
- 2 eggs
- 2 tablespoons all purpose flour
- Stalks of fresh rhubarb
- 1 egg white for brushing
Instructions
- Preheat your oven to 350 degrees F
- In a bowl with an electric mixer beat together the grated almond paste, butter, sugar, and eggs until smooth
- Add the flour and mix until smooth and set aside
- On a floured surface, roll out the puff pastry dough until it is big enough to fit an 11 x 7 inch tart pan
- Roll out the puff pastry over the pan, press it down into the bottom and sides, and cut off the excess dough on the sides. Use a fork and prick the bottom and sides of the puff pastry
- Put the almond paste mixture at the bottom of the pan and spread evenly
- Depending on the design you want to make on the top cut your rhubarb whatever size you like. I made a herringbone patter (watch video to see how to do it) so I cut the rhubarb in one inch pieces. You can get as creative as you want with the pattern or just do long simple strips of rhubarb
- Brush the puff pastry and top of the rhubarb with the egg and put into the preheated oven
- Let it bake for 30 minutes
- Once cooked let it cool slightly before cutting and serving! You can top it with fresh whipped cream, ice cream, or nothing at all. Enjoy!
