Rhubarb and Almond Tart
Makes 1 (12x8-inch) tart
  • Pâte Sucrée (recipe follows)
  • 1½ cups Almond Cream Filling (recipe follows)
  • 2 cups (200 grams) sliced rhubarb
  • 2 tablespoons (24 grams) granulated sugar
  1. On a lightly floured surface, roll Pâte Sucrée into a 14x10-inch rectangle. Transfer dough to a 12x8-inch removeable-bottom tart pan, pressing into bottom and up sides. Trim excess dough. Freeze for 30 minutes. Place pan on a rimmed baking sheet to catch drips.
  2. Preheat oven to 375°F (190°C).
  3. Bake crust for 10 minutes. Let cool completely.
  4. Spoon Almond Cream Filling into prepared crust, using an offset spatula to smooth. Place sliced rhubarb on top of filling in a chevron pattern.* Sprinkle with sugar. Bake until filling is set and crust is golden brown, 35 to 40 minutes. Let cool in pan for 15 minutes before carefully removing.
*To make a chevron pattern, cut each stalk of rhubarb in half lengthwise. Keeping the two halves together, make 1-inch slices on an angle. When the top and bottom halves are placed next to each other, they will make a nice “V” shape.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/rhubarb-almond-tart/