Open-Faced Rhubarb Tart
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
- 1 1/2 to 2 tablespoons cold water
- 1/4 cup whole blanched almonds
- 1 1/4 lb rhubarb stalks (preferably about 1 1/3 inches wide)
- 1/4 cup apricot preserves, melted and strained
- Accompaniment: lightly sweetened whipped cream
- Whisk together 1 cup flour, 1 tablespoon sugar, and salt.
- Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
- Add 1 1/2 tablespoons water and stir with a fork until incorporated.
- Gently squeeze a small handful: It should hold together without crumbling apart.
- If it doesnt, blend in remaining 1/2 tablespoon water.
- Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat.
- Gather dough and form it, rotating on work surface, into a disk.
- Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough between sheets of wax paper, 2 overlapping sheets each for top and bottom, into a 12-inch round and chill until firm, about 15 minutes.
- Pulse almonds with 2 tablespoons sugar and remaining 2 tablespoons flour in a food processor until finely ground (be careful not to grind to a paste).
- Cut rhubarb crosswise, holding knife at a 45-degree angle, into 1/4-inch-thick slices.
- Preheat oven to 375F.
- Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top).
- Fold edge of crust in to form a 1/2-inch border, pressing to seal to bottom crust.
- Spread ground almonds over crust (except border).
- Top with rhubarb, overlapping slices and arranging them decoratively .
- Score edge of crust decoratively, then chill tart 15 minutes.
- Sprinkle remaining 1/4 cup sugar evenly over rhubarb and bake in lower third of oven until crust is golden brown on edges and rhubarb is tender, 35 to 45 minutes.
- Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly.
flour, sugar, salt, butter, cold water, whole blanched almonds, rhubarb stalks, apricot preserves, whipped cream
Taken from www.epicurious.com/recipes/food/views/open-faced-rhubarb-tart-105041 (may not work)