Almond Rhubarb Tart
How Sweet It Is ʚ(ˆ◡ˆ)ɞ
One of my fondest memories about my mother was a seasonal find that she took a special delight in finding; rhubarb! My bestest friend is quite the farmer/gardener (and the best mother I have ever seen) and she gave me some organic rhubarb last week. So in honour of mothers day I created this special dessert:
Crust Ingredients:
☘ 1 1/2 cups flour
☘ 1/4 cup powdered maple sugar
☘ 1/4 tsp sea salt
☘ 1/2 cup butter, room temperature
☘ 1 large egg yolk
☘ 1/4 cup water
Filling Ingredients:
☘ 1 1/2 pounds rhubarb stalks
☘ 1/3 cup water
☘ 3 tbsp flour
☘ 3/4 cup raw turbinado granulated sugar
☘ 8 oz almond paste
☘ 1/4 tsp vanilla extract
Topping Ingredients:
☘ 1/4 cup butter, room temperature
☘ 1/2 cup raw turbinado granulated sugar
☘ 1/2 cup flour
☘ 1/3 cup old-fashioned rolled oats
☘ 1/4 cup slivered almonds
Preparation:
Tart Pastry Crust
Combine the flour, sugar, salt and cut in the butter using two knives until the mixture resembles small lumps.
In a small bowl beat the egg yolk and water. Combine with above, which I love to do with my hands (clean of course!) Make a ball and then pat down into a disk and refrigerate for one hour before rolling.
Roll out and place into a pie dish, freeze both for 10 minutes in preparation for the filling.
Heat oven to 350º
Filling
Trim and rinse the rhubarb stalks. Slice large stalks lengthwise. Slice all the rhubarb into 1/2 inch chunks and combine with the water in a medium saucepan over low heat. In a small bowl combine the flour, sugar stirring well until blended and add to the rhubarb. Cover but let the steam escape and simmer for about five minutes, until tender. Add to almond paste and mix thoroughly, then spoon into the tart crust.
Topping
With your fingers combine the topping ingredients until blended and crumbly and sprinkle over the top of the tart. Bake for 35-45 minutes, until topping is browned. Let cool for at least one hour.
