Ingredients:
10 people
250 g wheat flour
135 g sugar
35 g chopped almonds
1 egg
200 g butter
Almond paste
175 g chopped almonds
125 g butter
300 g sugar
4 eggs
1 dl whipping cream
75 g wheat flour
Rhubarb
400 g rhubarb, cut into 1 cm thick slices
Crumble
50 g marzipan
25 g brown sugar
25 g sugar
85 g oatmeal
65 g butter
Procedure:
Tart base
Mix all the ingredients in a bowl and knead the dough quickly until it is uniform.
Chill the dough for 1 hour.
Grease a pie dish (approx. 26 cm in diameter), roll out the dough, and line the dish with it. Trim the edges.
Almond paste
Mix together the butter, sugar, and almonds. Add the eggs one at a time and mix well. Add the cream and flour and mix until smooth. Spread the almond mixture evenly over the prepared tart base.
Rhubarb
Rinse the rhubarb thoroughly, slice it, and spread it over the almond mixture.
Crumble
Crumble the marzipan into a bowl and mix it with the other ingredients. Spread the crumble over the tart.
Bake the tart at 160 degrees for 40-50 minutes, until it is golden brown and cooked through.
Chef's tip
Serve the tart warm with a scoop of vanilla ice cream or a dollop of whipped cream.
