Almond and Rhubarb Tart | RICARDO

Ingredients

• 1 1/4 cups (310 ml) unbleached all-purpose flour
• 1/4 cup (60 ml) ground almonds
• 1/4 cup (60 ml) icing sugar
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) cold unsalted butter, cut into cubes
• 1 egg
• 7 oz (200 g) almond paste (marzipan), cut into pieces
• 1/2 cup (125 ml) unsalted butter, softened
• 2 eggs
• 3/4 cup (180 ml) ground almonds
• 3 tablespoons (45 ml) unbleached all-purpose flour
• 8 to 10 sticks rhubarb, about 8-inch (20-cm) long
• 2 tablespoons (30 ml) sugar