Here's another lil' summin' summin' featuring my new love, Rheum x hybridum.
Of course you could use any fresh fruit like peaches, apricots, berries, whatever you think will be tasty.
I made these to celebrate Father's Day. AJ's parents and two nieces were in town and so we made Mozzer-basi-mato-live pizza, a favorite (and soon to be posted), and had this tart for dessert. They were light and nutty. One of my nieces said the flavor was something she'd never tasted before, apparently the tarts weren't sweet enough to her, especially with the rhubarb. But everyone else seemed to like 'em.
Even if they didn't like them I loved them, so there.
adapted from Le Cordon Blue: Complete Cook Cookbook
for the Pastry
1 cup sweet cream butter, softened
1/2 cup baker's sugar (superfine; regular is okay too)
2 eggs, beaten
1/4 teaspoon almond extract
3 cup pastry flour (or all-purpose)
1/3 cup wheat germ (if you don't want to add this, just use flour)
for the Almond Cream
2/3 sweet cream butter, softened
2/3 cup sugar
2 Tablespoons lemon zest
1 cup ground almonds
2 Tablespoons flour
2 Tablespoons preserves, flavored similar to what you're putting in the tart (blueberry preserves for a blueberry tart, use raspberry for rhubarb)
1 stalk rhubarb, thinly sliced
2 Tablespoons sliced almonds
2 Tablespoons apricot nectar
powdered sugar, to dust
To make the pastry, beat the butter, sugar, and extract in a bowl until well blended using a wooden spoon or electric mixer. Add the egg gradually, beating after each addition.
Sift in the flour and a pinch of salt and mix lightly until the mixture just comes together (don't overmix). Gather together to form a rough ball, wrap in saran wrap, flatten to 1/2 inch thick (so it cools faster) and place in the refrigerator for at least 20 minutes.
To make the Almond Cream, beat the butter, sugar and lemon zest in a small bowl using a wooden spoon, whisk or electric beater. Gradually beat in the eggs. Stir in the almonds and flour and set aside.
To assemble, roll out half the pastry on a floured surface or in between two parchment paper sheets, 1/8 inch thick. Ease into a greased, shallow 8-inch fluted tart or quiche pan with a removable bottom. Trim the edges and pierce the bottom lightly with a fork.
Spread with the chosen preserves.
Spread the almond cream over the top until just level with the pastry edge.
Decorate with desired fruit (or rhubarb), slightly pushing into the almond cream.
-Here's a Berry tartelette.-
-Squish those lil' guys in there.-
Sprinkle with sliced almonds and chill for 20 minutes. Repeat for however many tarts/tartlettes you desire to make.
-This one has the rhubarb in it.-
-Chillin' in the fridge.-
Preheat the oven to 350°F.
Place the tarts on a baking sheet and bake for 10 minutes to help set the pastry. Reduce the oven to 325°F and bake for another 30-35 minutes (30 for tartelettes, 35 for 8-inch tart) or until the almond filling is golden brown and springs back when lightly touched.
While the tarts are still hot brush the apricot nectar over the tart, after it soaks in, repeat once more. Allow the tarts to cool, then sift a light dusting of powdered sugar over the top.
Serve with whipped cream, ice cream, whatever your little heart desires.
-A hashed cross section.-
These were even delicious in the morning, cold.
My soundtrack: "Country Bumpkin Radio" station on my Pandora for the first half, then Josh Groban's record, Awake.