Open-Faced Rhubarb Tart

Name: Open-Faced Rhubarb Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters apricot preserves, melted and strained; 59 milliliters whole blanched almonds; 237 milliliters all-purpose flour; 8 servings Accompaniment: lightly sweetened whipped cream; 567 grams rhubarb stalks (preferably about 1 1/3 inches wide); 0 teaspoons salt; 59 milliliters sugar; 177 milliliters 1/2 sticks cold unsalted butter, cut into bits; 2 Tbsps cold water

Need a vegetarian dessert? Open-Faced Rhubarb Tart could be a tremendous recipe to try. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 324 calories, 4g of protein, and 25g of fat. This recipe serves 8. Head to the store and pick up water, blanched almonds, flour, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk together 1 cup flour, 1 tablespoon sugar, and salt. Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Whisk

Add 1 1/2 tablespoons water and stir with a fork until incorporated.

Ingredients you will need

Water

Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn’t, blend in remaining 1/2 tablespoon water.

Ingredients you will need

Water

Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat. Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out dough between sheets of wax paper, 2 overlapping sheets each for top and bottom, into a 12-inch round and chill until firm, about 15 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Wax Paper

Pulse almonds with 2 tablespoons sugar and remaining 2 tablespoons flour in a food processor until finely ground (be careful not to grind to a paste).

Ingredients you will need

Almonds

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Cut rhubarb crosswise, holding knife at a 45-degree angle, into 1/4-inch-thick slices.

Ingredients you will need

Rhubarb

Equipment you will use

Knife

Preheat oven to 375°F.

Equipment you will use

Oven

Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top). Fold edge of crust in to form a 1/2-inch border, pressing to seal to bottom crust.

Ingredients you will need

Crust

Dough

Equipment you will use

Baking Sheet

Wax Paper

Spread ground almonds over crust (except border). Top with rhubarb, overlapping slices and arranging them decoratively . Score edge of crust decoratively, then chill tart 15 minutes.

Ingredients you will need

Almond Meal

Rhubarb

Crust

Sprinkle remaining 1/4 cup sugar evenly over rhubarb and bake in lower third of oven until crust is golden brown on edges and rhubarb is tender, 35 to 45 minutes.

Ingredients you will need

Rhubarb

Crust

Sugar

Equipment you will use

Oven

Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly.

Ingredients you will need

Preserves