Chris’s Rhubarb & Almond Tart

Grease a tart dish with some butter (25cm in diameter).

Preheat the oven to 180 Celsius.

For the pastry, mix all the pastry ingredients in a mixer or blender until it comes together nicely. Shape into a ball, then pat flat to cool quicker. Cover and place in the fridge for 30 minutes or the freezer for 10 minutes.

For the almond filling, mix the sugar and marzipan at a low to medium speed until combined. Gradually add the butter in pieces followed by the eggs. Mix thoroughly, then add the flour and mix for another minute.

Chop the rhubarb into small chunks (about 3-4 stalks).

After 30 minutes, give the pastry a gentle knead. Roll out on a floured surface to a thickness of about 2.5-3mm. Roll it back onto your pin and cover the tart dish.

Roll out the remaining pastry to the length of the dish and cut into thin strips (about 1-1.5 cm). Use 6 strips.

Pipe, spoon, or spread the almond filling into the tart, add the rhubarb, then cover with the pastry strips. Glaze with egg wash and finish with almond slivers on top.

Bake in the preheated oven at 180 Celsius for 35-40 minutes until golden brown.

Equipment Needed

Spice Level: