Instructions
Preparing the dough
- Prepare the shortcrust pastry by following the instructions in the recipe on the website. Do not pre-bake it for this recipe!
Preparing the fruit and the filling
- Trim the ends off the rhubarb stalks. Soak them for 10 minutes in cold salted water. This will reduce the tartness of the rhubarb.
- Rinse the rhubarb stalks and peel the thickest ones.
- Cut the rhubarb into 1- or 2-cm pieces.
- Now prepare the almond mixture.
Soften the butter by taking it out of the fridge ahead of time, or by microwaving it for about 30 seconds at 200W.
Grind the almonds into a powder using a food processor.
- Preheat the oven to 180°C. In a mixing bowl, combine the softened butter, ground almonds, brown sugar, and egg.
- Spread the almond filling over the pastry.
- Rinse and halve the apricots, then arrange them on the tart, flesh-side up.
Add the rhubarb pieces between the apricots.
- Finally, scatter the tart with the butter set aside for this purpose, cut into very small pieces, along with the slivered or chopped almonds.
Finally, dust with powdered sugar.
- Place in the oven and bake for 45 minutes.