Almond, Rhubarb Tart

The flu season is here.....therefore, we have to rest, eat fruits, veggies, proteins......and on the weekends we can indulge ourselves to have a piece of tart.....

Almond, Rhubarb Tart (adapted from Decadent Desserts)

Dough
100 grams of butter
50 grams of sugar
1 egg
 1 1/3 cup of flour
Pinch of salt

Filling

1/4 cup of strawberry jam plus 2 tablespoons of water
100 grams of butter
1/2 cup of sugar
2 eggs
1 vanilla beans seeds
1 cup of grounded almonds
1 cup of rhubarb defrosted (I used chopped frozen rhubarbs)
Sliced almonds to decorate

Beat butter and sugar until well combined. Add the egg, and the pinch of salt. Beat them well. Slowly, incorporate the flour until you have a soft, but a firm dough. Refrigerate it for 30 minutes. After 30 minutes, roll it with a roll pin, and place it in a deep tart pan (mine is 24 cms). Refrigerate it for 1 hour.

Dilute the strawberry jam, and spread it in the bottom of the tart.  Beat the butter with the sugar and vanilla beans seeds. Incorporate the eggs, and beat it well. Put the almonds and rhubarb into this mix, and fold it. Spread over the strawberry jam layer. Decorate it with sliced almonds.

Preheat the oven to 350F, and cook it for 40 minutes, or until is done (bamboo stick test). Use the oven to cook other meals in order to save some enrgy and money!......ENJOY!!