If there were a tart that embodied springtime, this would be it. The addition of rhubarb to this delicate pastry’s nutty filling energizes a classic—and that chevron lattice isn’t too shabby either.
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
- 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.
- Preheat oven to 375°F (190°C).
- Bake crust for 10 minutes. Let cool completely.
- 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.
Makes 12 (2½-inch) tart shells or 1 (12x8-inch) tart shell
- ½ cup plus 3 tablespoons (155 grams) unsalted butter, softened
- ½ cup (60 grams) confectioners’ sugar
- 1 teaspoon orange zest
- 1 large egg (50 grams)
- 2¼ cups (227 grams) pastry flour
- ½ teaspoon (1.5 grams) kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and zest at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg. Add flour and salt, beating just until mixture comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
Almond Cream Filling
Makes about 2 cups
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 tablespoon (2 grams) orange zest
- 1 teaspoon (6 grams) vanilla bean paste
- 1 teaspoon (5 grams) rum
- 4 large eggs (200 grams)
- 1¾ cups (168 grams) almond flour
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in zest, vanilla bean paste, and rum. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating until combined. Refrigerate until ready to use. Store Almond Cream Filling in an airtight container in refrigerator for up to 2 weeks.