Rhubarb and Almond Tart Recipe
Rhubarb season is one of our favorite times of year. This tart is sweet and tangy with a delicate almond crunch.
Keywords
- flour
- salt
- butter
- apple cider vinegar
- rhubarb
- lemon
- almonds
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Cooking tools:
- Food processor
- Tart pan
- Oven
- Freezer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Rolling pin
- Cooling rack
- Saute pan
- Spray
- Chef's knife
- Cutting board
- Microplane
- Refrigerator
- Citrus press
- Spoon
- Serving platter
Ingredients
- 2 cups flour, plus extra for rolling
- ½ cup almond flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, very-cold, cut into ½-inch cubes
- 6 to 8 tablespoons ice water
- 1 teaspoon apple cider vinegar
- 1 pound (about 6 stalks) rhubarb, cut into 1-inch pieces
- ¾ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon sea salt
- 1 lemon, zested and juiced
- ¼ cup almonds, coarsely chopped
- 1 teaspoon almond extract
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