Rhubarb Almond Tart
Plus 7 tablespoons sugar
Fresh rhubarb, cut into
L 1/2-inch pieces
Unsalted butter, softened
Almonds, finely ground in
Food processor or spice
Heavy cream or whipping
Preheat oven to 350 F. To make filling, combine 1 cup sugar and water
in heavy, non-reactive saucepan and bring to a boil over medium heat,
stirring constantly until sugar dissolves.
Add rhubarb and simmer 4 to 6 minutes, or until rhubarb softens but
retains its shape. Remove from heat and let cool.
To make crust, beat butter, remaining sugar and almonds together in
separate bowl until mixture forms smooth paste. Using
lightly floured hands, pat almond paste evenly onto bottom of 10-inch
round or two 6-inch round tart pans with removable rims.
Bake crust in middle of oven 8 to 12 minutes, or until it bubbles and
turns rich golden brown . Do not let crust burn. Remove from oven and
No more than 1 hour before serving, arrange rhubarb over crust. Beat
cream and add to edge of tart just before serving. Makes 10 servings.
Par serving: Calories 314 Fat 20g Cholesterol 43 mg 80 Sodium 10 mg
Percent calories from fat 58%
KRT Newspapers/"Myrtle Allen's Cooking at Ballimaloe House" Dallas
Morning News 6/19/96 Typos by Bobbie Beers