Strawberry-Rhubarb Almond Tart

RHUBARB 20_opt

Yields two 6-inch tarts

1/2 cup butter
2/3 cup sugar
3 each eggs
1 1/4 cups almond flour
1/3 cup all-purpose flour
1/2 cup pastry cream

Cream the butter with the sugar in a mixer fitted with a paddle attachment. Add the eggs one at a time and continue to beat until fully incorporated. Mix the almond flour and all- purpose flour together and add to the butter mixture. Finish by adding the pastry cream on low speed until combined.

1/2 cup milk
1 each egg
2 teaspoons sugar
1 1/2 teaspoons cornstarch
1 teaspoon vanilla extract

Whisk all ingredients together and place into a saucepan. over medium- high heat, continue to whisk until mixture thickens and starts to boil. Remove from heat and allow to cool.

1 pint fresh strawberries
2 stalks fresh rhubarb
1/4 cup sugar

Clean the fruit. Cut and quarter the strawberries. Cut the rhubarb into 1/4- inch slices. Incorporate the sugar and allow to macerate for 20 minutes.

Divide the completed batter between two 6-inch tart molds and spread evenly. The almond batter can be refrigerated for
1 week and is best to use when room temperature. Divide the fruits and place on top of each tart. in a preheated 350°F oven, place tarts on a baking sheet and bake for 30 to 35 minutes, or until done.

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