French Rhubarb Tart
Rhubarb Tart is very popular in the Lorraine region of France, near Germany. The temperature and soil type facilitate the growth of French rhubarb. This graphic rhubarb tart is as easy as beautiful.
In a bowl, mix the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Roll out the dough roughly and wrap it in cling film. Place it in the refrigerator while you prepare the rest of the tarte.
Preheat the oven to 175°C (convection)
For the almond cream, start by melting the butter over low heat. In a bowl, pour the sugar, almond powder, egg, butter and vanilla extract. Mix well.
Wash your rhubarb stalks and remove the ends. To enhance the colorful gradation of this graphic rhubarb tart, it is best to leave the rhubarb stalks as is. However, if you want to peel the rhubarb stalks, you can peel the bottom of the stalks only.
Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide. There is no need to drain them in sugar, again to preserve the color of the rhubarb.
Remove the dough from the refrigerator and roll it out with a rolling pin. Form a circle about 3 cm larger than your tart pan. Then place your circle of dough in the buttered and floured tart pan or lined with baking paper. Bake the sweet dough in the oven for 10 minutes.