Rhubarb And Almond Tart

• 1 1/2 cups flour
• 2 tbsp sugar
• 10 tbsp (1 1/4 sticks) cold butter, cubed
• 1 None egg yolk
• None None FOR THE ALMOND FILLING
• 7 tbsp butter, at room temperature
• 1/2 cup sugar
• 2 None eggs
• 1 1/4 cups ground almonds
• 2 tbsp flour
• None None FOR THE TART
• 1 lb rhubarb, trimmed and cut into 1-inch pieces
• 1/2 cup sliced almonds
• 1/4 cup sugar
• None None Whipped cream, to serve

1. Place flour, sugar and butter in a food processor. Pulse until mixture resembles coarse breadcrumbs.
2. Add egg yolk and 2 tbsp cold water and pulse just until mixture comes together. Turn out dough and knead lightly to form a ball. Wrap in plastic wrap. Refrigerate for 15-20 mins.
3. Roll out pastry on a lightly floured surface to line a 10-inch flan pan. Trim excess pastry and refrigerate for 30 mins.
4. For the almond filling, beat butter and sugar in large bowl with an electric beater until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in ground almonds and flour.
5. Preheat the oven to 400u0b0F. Spread almond filling in prepared pastry crust. Top with rhubarb. Sprinkle with combined sliced almonds and sugar.
6. Bake for 35 mins, until filling sets and pastry is golden. Serve warm with whipped cream.

flour, sugar, cold butter, egg yolk, butter, sugar, eggs, ground almonds, flour, rhubarb, almonds, sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/34905 (may not work)