Rhubarb Tart With Brown Butter Streusel

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/2 cups flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into small pieces (place the butter pieces in the freezer for aboyt 6 minutes before processing)
• 1 large egg yolk
• 3 -4 tablespoons whipping cream, unwhipped
• 9 tablespoons cold butter, cut into small pieces
• 3/4 cup almonds
• 3/4 cup brown sugar, packed
• 1 teaspoon cinnamon
• 3/4 cup flour
• 5 cups rhubarb (about 2-1/2 pounds and cut into 1/2-inch slices)
• 1 1/4 cups sugar
• 1/2 cup flour
• 1 teaspoon grated lemon zest

Recipe

• 1 prepare a 10-inch tart pan with removable sides.
• 2 to make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
• 3 add in the cold butter and process until the texture of coarse meal.
• 4 add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
• 5 gather dough into a ball.
• 6 press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
• 7 pierce crust all over with a fork.
• 8 place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
• 9 for the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
• 10 remove from heat.
• 11 mix in almonds, sugar and cinnamon.
• 12 add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
• 13 if you are making this a day ahead, cover and refrigerate.
• 14 for the filling: set oven to 375 degrees.
• 15 in a bowl toss the rhurbarb, flour, sugar and lemon zest.
• 16 let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
• 17 bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
• 18 remove from oven and reduce temperature to 350 degrees.
• 19 spoon the rhurbarb filling into the warmed crust.
• 20 crumble the streusel over the filling.
• 21 bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
• 22 cool tart on a rack for 30 minutes.
• 23 serve warm or at room temperature.
• 24 delicious!