Open-Faced Rhubarb Tart

Open-Faced Rhubarb Tart
Photo by Brooke Slezak

Ingredients

  • 18 tablespoons all-purpose flour
  • 12 tablespoons unsalted butter
  • 1 ¼ pounds rhubarb stalks (preferably about 1 1/3 inches wide)
  • whipped cream
  • 2 tablespoons water
  • ¼ cup apricot preserves
  • ¼ cup whole blanched almonds
  • + 2 more ingredients
    • 7 tablespoons sugar
    • ¼ teaspoon salt

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 sm...

View full recipe at Epicurious

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