Sift the ¼ cup + 2.5 tbsp powdered sugar and almond flour into the bowl break up any lumps of almond flour remaining in the sieve, add them to the bowl, and whisk to combine. Place the all-purpose flour in a medium bowl.Drain the rhubarb on paper towels discard the liquid in the pan.(The sugar will pull out the moisture in the rhubarb as it sits.) Cover with plastic wrap and refrigerate for 24 hours, turning and tossing the rhubarb every 8 hours to coat it evenly. Sprinkle with the sugar and drizzle the grenadine over the top. Arrange the rhubarb in the baking dish.(don't forget this part and decide to do it after the rhubarb has been soaking in the sugar for 4 hours.
Using a paring knife (a vegetable peeler would remove too much), beginning at one end of each stalk, pull off the strings and any tough peel running the length of the rhubarb if any stalks are very young and green and don't trim easily, they can be left unpeeled. Trim the rhubarb so it fits lengthwise in a 9" x 13" baking dish.Roll out the dough and bake the tart shellīake the almond streusel while the tart shell coolsĪssemble the tart, bake, cool, top with streusel and enjoy! As far as I could tell, the tart was fine.įinally, as far as scheduling goes, this is my recommendation: I know precision is the key to baking, but sometimes you just have to live dangerously, and I made a few calculations based on average egg volume so we can all make this tart with a whole number of eggs. Literally no one has the time, or desire, to whip up a bunch of eggs and measure them out by the tablespoon. The other very minor change I made was the egg measurement. And the result is desserts that are boring, flat and not that remarkable. Secretly, I think the flawless, meticulous taste of desserts from some pastry shops is from not enough salt. I feel it brings out the flavors, gives the dessert more dimension and, honestly, prevents it from tasting fake and manufactured. But here’s the thing: I like a touch of salt in my desserts. I know, the gall to change a Thomas Keller recipe. And having an elegant, modern rhubarb dessert in your arsenal is worth it! Not only is it beautiful to look at, but the buttery crumbs, tart layer of rhubarb and nutty brown butter filling make it especially memorable. It does require a little prep the day before to macerate the rhubarb and make the dough, but then it’s smooth sailing for the rest of the recipe. This looks like a crazy long and complicated recipe for a rhubarb tart, but it’s not so bad.
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