Almond and Rhubarb Tart
Almond and Rhubarb Tart
Rating: (1 rated)
  • 1 1/4 cups (310 ml) unbleached all-purpose flour
  • 1/4 cup (60 ml) ground almonds
  • 1/4 cup (60 ml) icing sugar
  • 1/4 teaspoon (1 ml) salt
  • 1/2 cup (125 ml) cold unsalted butter, cut into cubes
  • 1 egg
  • Preparation
  • In a food processor, combine the flour, ground almonds, sugar, and salt. Add the butter and pulse until the mixture has a sandy texture. Add the egg and pulse again until the dough is crumbly. Remove the dough from the processor and form into a disk with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
  • With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  • Description
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