Prepare to embark on a culinary journey that transforms humble rhubarb into a decadent masterpiece that will have your taste buds dancing! This Brown Butter Rhubarb Tart with Toasted Almond Streusel is not just a dessert—it's a symphony of nutty, tangy, and sweet flavors that elevates home baking to an art form. With its golden, crisp crust, caramelized rhubarb filling, and crunchy almond topping, this tart is about to become your new seasonal obsession.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup butter, browned
- 1/4 cup almond flour
- 1/2 cup granulated sugar
- 2 cups rhubarb, chopped
- 1/4 cup almond slices, toasted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 egg
Instructions
- Begin by browning the butter: In a light-colored saucepan, melt butter over medium heat, stirring constantly. Watch carefully as the butter begins to foam and turn golden brown, releasing a nutty aroma. Remove from heat immediately to prevent burning and let cool slightly.
- Prepare the tart crust by combining all-purpose flour, powdered sugar, almond flour, and salt in a mixing bowl. Create a well in the center and pour in the browned butter and vanilla extract. Mix until the dough comes together and forms a cohesive mass.
- Press the tart dough evenly into a 9-inch tart pan with a removable bottom, ensuring an even thickness across the bottom and up the sides. Refrigerate the crust for 30 minutes to firm up.
- Preheat the oven to 375°F (190°C). While the crust chills, prepare the rhubarb filling by chopping fresh rhubarb into 1/2-inch pieces. Toss the rhubarb with granulated sugar and let sit for 10 minutes to release juices.
- In a small skillet, toast almond slices over medium heat until golden brown, stirring frequently to prevent burning. Set aside to cool.
- Remove the tart crust from the refrigerator and blind bake for 15 minutes. Whisk the egg and brush the partially baked crust with egg wash to create a moisture barrier.
- Spread the prepared rhubarb evenly over the crust. Sprinkle the toasted almond slices on top of the rhubarb.
- Bake the tart for 35-40 minutes, or until the rhubarb is tender and the crust is golden brown. The filling should be bubbling slightly and the almonds toasted.
- Remove from the oven and let cool completely on a wire rack for at least 1 hour. This allows the filling to set and makes slicing easier.
- Before serving, dust with additional powdered sugar if desired. Slice into 10 equal portions and serve at room temperature.
Tips
- Brown Butter Mastery: When browning butter, use a light-colored pan to easily monitor the color change. Remove from heat the moment it turns golden brown to prevent burning.
- Crust Chilling: Always refrigerate your tart crust before baking. This prevents shrinkage and ensures a beautifully crisp texture.
- Rhubarb Preparation: Let the rhubarb sit with sugar to release its juices, which concentrates the flavor and prevents a watery filling.
- Toasting Almonds: Watch your almonds closely when toasting—they can burn quickly. Stir frequently and remove from heat when they're golden brown.
- Cooling is Crucial: Allow the tart to cool completely before slicing. This helps the filling set and makes for cleaner, more attractive slices.
- Make Ahead: This tart can be prepared a day in advance and stored at room temperature, making it perfect for entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
