Saturday, June 22, 2013

Rhubarb Tart with Almond Streusel

The season is almost over but I still had some left for another round of streusel tart. When I first tried the recipe, the tart was gone in approximately 10minutes. When I prepared the rhubarb and cooked it in the saucepan, its smell spread out the entire place.
It’s my very first rhubarb tart. As much as I love it now, I didn’t like it as a child. I remember that as a child neighbour and friend’s mom always let us cut the rhubarb in her garden and that she prepared a lot of rhubarb tarts. But I never liked them. Looking back I understand that the only reason I got involved in the rhubarb-cutting thing was the fun we had while cutting it.

Nowadays, things have changed and I became a huge fan of rhubarb and tarts in general. I guess the only reason I am not preparing them more often is the temptation to eat them up. I dare to say that nothing compares to homemade tart dough. It’s a fact. I don’t live in the same place anymore but as lucky as I am I again have a neighbour with rhubarb in her garden. When she heard about my tart, one afternoon she came over with a huge bunch of rhubarb telling me that I could use it because even by freezing them she couldn’t work it up.
The good thing about rhubarb is that you can freeze it and use it later on. The quality remains the same, which allows you to surprise a friend around a coffee.

For 6 servings you need:

For the dough

150g flour
75g butter
20g sugar
1 egg yolk 
1 pinch of salt

For the filling

450g rhubarb
1 apple
200g sugar
80g butter
120g ground sweet almonds
2 eggs


Preheat the oven to 180°

In order to prepare the dough pour the flour and a pinch of salt on the countertop. Cut the butter into little cubes and add it to the flour. Then start kneading it with your fingertips until you get crumbly dough. You could use a hand mixer but in my opinion the good old well method is still more effective. To do so, dump the crumbs back on the countertop and mounded high like a mountain.  Then at the top push and scrape out the flour until it looks like a little volcano. In this well you now pour a tbsp of water, the sugar and the eggs. Knead it fairly quickly and form a ball out of it and wrap it into cling film and refrigerate for an hour.

While the dough is refrigerating, start peeling the rhubarb and cut it into rather thin slices. Peel the apple as well and cut it into little cubes. Put the fruits into a bowl and scatter them with the 100g of sugar. Let them macerate for 30 minutes.

Drain the rhubarb-apple mixture and cook it over a low heat for 10 minutes. 

In a middle-sized bowl mix the butter, the remaining sugar and the ground almonds. Add the eggs and mix until you get an even dough.

Now you can take the dough out of the fridge and roll it out. Shape it depending on your base. As you can see I used a rectangular one but a round one works perfectly fine as well. Transfer it to your tart base and prick it all over with a fork. Scatter the base with the remaining ground almonds. Garnish the base with the cooked rhubarb and cover the fruits with the almond crumble.

Bake for 30 minutes and let it cool down for another 30 minutes as well.


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