Rhubarb Tart with Almond Streusel
It's a perfectly balanced tart with nutty, buttery streusel and bright tangy fruit filling that's impossible to resist!
Ingredients
Dough
- 150 g flour
- 75 g butter
- 20 g sugar
- 1 egg yolk
- 1 pinch of salt
Filling
- 450 g rhubarb
- 1 apple
- 200 g sugar
- 80 g butter
- 120 g ground almonds
- 2 eggs
Instructions
Dough
- Preheat the oven to 180°
- In order to prepare the dough pour the flour and a pinch of salt on the countertop.
- Cut the butter into little cubes and add it to the flour.
- Then start kneading it with your fingertips until you get crumbly dough. You could use a hand mixer but in my opinion the good old well method is still more effective.
- To do so, dump the crumbs back on the countertop and mounded high like a mountain.
- Then at the top push and scrape out the flour until it looks like a little volcano. In this well you now pour a tbsp of water, the sugar and the eggs.
- Knead it fairly quickly and form a ball out of it and wrap it into cling film and refrigerate for an hour.
Filling
- While the dough is refrigerating, start peeling the rhubarb and cut it into rather thin slices.
- Peel the apple as well and cut it into little cubes. Put the fruits into a bowl and scatter them with the 100g of sugar. Let them macerate for 30 minutes.
- Drain the rhubarb-apple mixture and cook it over a low heat for 10 minutes.
- In a middle-sized bowl mix the butter, the remaining sugar and the ground almonds. Add the eggs and mix until you get an even dough.
- Now you can take the dough out of the fridge and roll it out. Shape it depending on your base. As you can see I used a rectangular one but a round one works perfectly fine as well.
- Transfer it to your tart base and prick it all over with a fork.
- Scatter the base with the remaining ground almonds.
- Garnish the base with the cooked rhubarb and cover the fruits with the almond crumble.
- Bake for 30 minutes and let it cool down for another 30 minutes as well.
- Enjoy!!!