Individual Rhubarb Tarts Recipe
Almond’s heady aroma and rich flavor complement a sweet-tart rhubarb filling. The almond slices add pleasant crunch to each bite.
Ingredients
- Crust:
- 1 3/4 Cups All Purpose Flour
- 1 Tbsp. Powdered Sugar
- 1/4 Tsp. Salt
- 1/2 Cup Plus 2 Tbsp. Unsalted Butter, Chilled & Cubed
- 1 Large Egg, Beaten
- Filling:
- 1 1/4 Cups Fresh Rhubarb, Chopped
- 2/3 Cup Plus 1 Tbsp. Powdered Sugar, Divided
- 2 Tsp. All Purpose Flour
- 1/2 Cup Heavy Whipping Cream
- 1 Large Egg
- 1/8 Tsp. Almond Extract
- 1/4 Cup Almond, Sliced
Directions
- Place 1 3/4 cups flour, 1 tablespoon powdered sugar and salt in food processor; pulse to combine. Add butter; pulse until mixture resembles coarse crumbs with some pea-sized pieces. Add beaten egg; pulse until dough just begins to form. Shape into flat round; cover and refrigerate 30 minutes. (Dough also can be made by hand using pastry blender.)
- Meanwhile, heat oven to 425°F. On lightly floured surface, roll dough slightly thicker than 1/8 inch. Cut into 6 (5-inch) circles, rerolling scraps as needed. Line 6 (4-inch) tart pans with dough; line dough with foil. Place on baking sheet; bake 10 minutes or until crust is dry and set (crust will not be brown). Remove foil; cool on wire rack.
- Place rhubarb, 2/3 cup of the powdered sugar and 2 teaspoons flour in medium bowl; stir until sugar and flour completely coat rhubarb. Divide rhubarb mixture evenly among partially baked crusts, spreading with back of spoon to cover bottom. Bake 8 to 10 minutes or until edges of crust begin to brown. Remove from oven. Reduce oven temperature to 350°F.
- Meanwhile, in same medium bowl, whisk together cream, 1 egg and almond extract. Divide cream mixture evenly among tarts; sprinkle evenly with almonds. Bake at 350°F. for 25 to 30 minutes or until filling is set and crusts are puffed and lightly browned. Cool on wire rack; remove from pans. Sprinkle with remaining 1 tablespoon powdered sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 475 | |
| Calories from Fat 259 | 55% |
| Total Fat 29.53g | 37% |
| Saturated Fat 17.52g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 129mg | 5% |
| Potassium 142mg | 4% |
| Total Carbs 46.59g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 16.73g | 11% |
| Protein 6.87g | 11% |
