Ingredients
Scale
For the crust
- 1 1/4 cups (160g) all-purpose flour
- 2/3 cup (90g) confectioner’s sugar
- 1/4 tsp. salt
- 1/2 cup (115g) cold butter, cut into cubes
- 1 egg yolk
- 1 tbsp. heavy cream
- 1/2 tsp. vanilla extract
For the filling
- 2 tbsp. (30g) butter
- 1 1/2 cups (180g) ground almonds
- 2/3 cup (130g) sugar
- 2 eggs
- 1/3 cup (80ml) amaretto
- 1 tsp. vanilla extract
- zest of 1/2 small lemon
- pinch of salt
For the rhubarb lattice topping
- 5–7 large stalks of rhubarb
- 1 cup (240ml) water
- 1/2 cup (100g) sugar
- 5–6 raspberries
- red food color (optional)
Instructions
- Add the flour, confectioner’s sugar and salt to a large bowl and mix. Add the butter in small pieces and cut with a pastry blender until you get small crumbs. Mix egg, heavy cream and vanilla extract in a small bowl. Add to the bowl with the flour-butter mixture and mix with a wooden spoon until the dough starts coming together, then use your hands to quickly knead the dough until smooth. Wrap into plastic wrap and place in the fridge for at least 30 minutes (or over night).
- Preheat the oven to 375˚F (190°C). Grease a 9 inch (23cm) springform tin with loose bottom and set aside. Roll out the dough on a floured surface slightly bigger than the tin. Place the dough in the tin and press to the bottom and sides to form a nice crust – cut off any overlapping dough. Blindbake for about 10-15 minutes, then take out of the oven and let cool down on a wire rack. Keep the oven on it’s temperature.
- While the crust is baking, prepare the filling by melting the butter in a small saucepan. Let cook until it starts to brown. Remove from the heat and let cool down. Add the ground almonds, sugar, eggs, amaretto, vanilla extract, lemon zest and salt to a bowl and mix until combined. Add the cooled butter and mix in. Pour the filling into the pre-baked crust and bake for 25-30 minutes. The tart should have a nice golden brown color, but not burn, so keep an eye on it. Let cool down on a wire rack.
- For the rhubarb lattice wash the rhubarb and dry. Cut off the ends – use a vegetable peeler or similar to slice the rubarb into long stripes – try not to make the slices too thin, or you will have problems later. Add the water, sugar and raspberries to a small pot. Smash the raspberries and bring the mixture to a boil. The syrup should be somehwat red/pink from the raspberries – this will help to get a nice color for the rhubarb stripes (add some drops red food color if you want it more intense). Reduce the heat to low, remove the smashed raspberries and place several stripes of rhubarb in the syrup – do not add too many at a time, 4-5 are enough. Let soak for couple minutes until softer but not completely cooked. Take out, remove excess liquid and spread on a piece of baking parchment to cool down. Continue with more rhubarb stripes until you have enough to make the lattice. Increase the heat again so the remaining syrup can thicken a bit more, then set aside to cool down.
- Take a second sheet of baking parchment and line up the slices of rhubarb side by side. Fold alternating slices up to one side and place a slice of rhubarb at an angle of 90° on top, fold slices over that slice and the alternating slices up to one side again. Repeat the procedure until the lattice pattern is big enough to cover the tart. Flip the sheet on top of the tart and peel the parchment off. Trim the overlapping rhubarb with a really sharp knife or better a pair of scissors. Pour the syrup on top and spread all over the tart (by using a pastry brush). Serve with whipped cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12