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Categories:
flour sugar salt butter egg yolk chilled cream unsalted butter almonds golden brown sugar ground cinnamon flour rhubarb sugar flour
Viewed: 99 - Published at: 2 years agoIngredients
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 3 to 4 tablespoons chilled cream
- 9 tablespoons unsalted butter, cut into 1/2-inch cubes
- 3/4 cup sliced almonds
- 3/4 cup (packed) golden brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup all purpose flour
- 5 cups 1/2-inch-thick slices rhubarb (from about 2 1/2 pounds)
- 1 1/4 cups sugar
- 1/2 cup all purpose flour
- 1 teaspoon grated lemon peel
Method
- Blend flour, sugar, and salt in processor 5 seconds.
- Using on/off turns, cut in butter until coarse meal forms.
- Add egg yolk and 3 tablespoons cream.
- Blend until moist clumps form, adding more cream if dough is dry.
- Gather dough into ball.
- Press enough dough into 10-inch-diameter tart pan with removable bottom to make 1/4-inch-thick crust.
- Pierce crust all over with fork.
- Chill at least 2 hours.
- Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes.
- Remove from heat.
- Mix in almonds, sugar, and cinnamon.
- Add flour and stir until moist clumps form.
- Cool completely.
- (Crust and streusel can be made 1 day ahead.
- Cover separately and chill.)
- Preheat oven to 375F.
- Toss all ingredients in bowl to blend.
- Let stand until filling looks moist, stirring occasionally, about 15 minutes.
- Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes.
- Remove from oven.
- Reduce oven temperature to 350F.
- Spoon filling into warm crust.
- Crumble streusel over.
- Bake until filling is bubbling and streusel is crisp and brown, about 1 hour.
- Cool tart on rack 30 minutes.
- Serve warm or at room temperature.
