Butter pastry (directions follow)
\n1 lb. rhubarb
\n1 C. sugar
\n1 C. blanched almonds
\n6 T. (3\/8 lb.) butter or margarine
\n2 large eggs
\n1\/4 tsp. almond extract<\/p>\n
Press butter pastry dough evenly over bottom and up sides of a 10-inch tart pan with removable rim. Bake in a 300\u00c2\u00b0 oven until pale gold, about 20 minutes (about 15 minutes in a convection oven). Use hot or cool. Rinse rhubarb, trim and discard dried ends, and cut stalks into 1-inch lengths. Put in a 10- to 12-inch frying pan and mix with 5 T. sugar and 1\/4 C. water. Let stand 10 minutes, then stir and set over medium-low heat. When water boils, turn rhubarb pieces over once and cook about 2 more minutes. Remove from heat. Meanwhile, in a food processor or blender, whirl nuts to a fine powder. To processor, add remaining sugar and the butter, eggs, and almond extract. Whirl until well blended. Or put the ground almonds in a bowl, add remaining sugar and the butter, eggs, and almond extract, and beat with a mixer until well blended. Pour almond mixture into pastry. With a fork or slotted spoon, lift rhubarb pieces from cooking liquid (save liquid for other uses) and arrange in a pattern on filling. Bake in a 350\u00c2\u00b0 oven until filling, which rises around rhubarb, is golden brown and center is firm when pan is gently shaken, 35 to 50 minutes (25 to 40 minutes in a convection oven). Let cool at least 15 minutes; remove pan rim to cut. Serve warm or cool.<\/p>\n
Butter pastry: In a food processor or bowl, combine 1 1\/3 C. all-purpose flour and 1\/4 C. sugar. Add 1\/2 C. (1\/4 lb.) butter or margarine, in chunks. Whirl, or rub with your fingers, until fine crumbs form. Add 1 large egg yolk; whirl, or mix with a fork, until dough holds together. Firmly pat into a ball.<\/p>\n","protected":false},"excerpt":{"rendered":"
Butter pastry (directions follow) 1 lb. rhubarb 1 C. sugar 1 C. blanched almonds 6 T. (3\/8 lb.) butter or margarine 2 large eggs 1\/4 tsp. almond extract Press butter pastry dough evenly over bottom and up sides of a 10-inch tart pan with removable rim. Bake in a 300\u00c2\u00b0 oven until pale gold, about 20 minutes (about 15 minutes in a convection oven). Use hot or cool. Rinse rhubarb, trim and discard dried ends, and cut stalks into 1-inch…<\/p>\n