Rhubarb Tart

Step 1

Place the flour, powdered sugar, and salt in the bowl of a food processor and pulse to combine.

Step 2

Add the butter, and process until the mixture resembles coarse meal.

Step 3

Combine the egg, cream, and vanilla in a small bowl and add to the flour/butter mixture, while running the machine.

Step 4

Continue to process until the dough comes together into a ball.

Step 5

Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.

Step 6

Preheat the oven to 375 degrees F.

Step 7

Roll the dough to a thickness of about 3/16-inch.

Step 8

Place it in the tart pan, trimming away any excess.

Step 9

Line with foil and ceramic pie weights or dried beans.

Step 10

Bake for 15 minutes or until just beginning to turn golden.

Step 11

Place the butter in a small pan and cook over medium heat until nutty-brown.  Set aside to cool slightly.

Step 12

Place the almond meal, sugar, egg, rum, vanilla, zest, almond extract, and salt in a bowl and stir to combine.

Step 13

Mix in the browned butter, and transfer the mixture to the partially baked tart shell.

Step 14

Bake for an additional 30 minutes, or until golden brown and set.

Step 15

Cool completely and top with rhubarb lattice.

Step 16

Using a mandolin slicer or vegetable peeler, slice the rhubarb long-ways to a thickness of about 1/16-inch.

Step 17

Place the water and sugar in a pot and bring to a boil.

Step 18

Reduce to a bare simmer, and add 4 or 5 slices of rhubarb.  Cook until slightly softened, then drain on paper towels.  Repeat, until all the rhubarb is cooked.  Reserve the remaining syrup.

Step 19

Line up slices of cooked rhubarb side-by-side on a sheet of parchment.  Fold alternating slices up, and place perpendicular slices over, in a lattice pattern.  Repeat until the sheet of lattice is big enough to cover the entire top of the tart.

Step 20

Flip the sheet onto the top of the cooled tart, and peel the parchment away.  Trim off any overhang with kitchen shears.

Step 21

Using a silicone pastry brush, dab the remaining poaching liquid over the lattice to glaze.