Title: Rhubarb Almond Tart
Categories: Dessert
Yield: 4 Servings

1	c	Plus 7 tablespoons sugar
		(divided use)
1	c	Water
3/4	lb	Fresh rhubarb, cut into
		L 1/2-inch pieces
6	tb	Unsalted butter, softened
1	c	Almonds, finely ground in
		Food processor or spice
		Grinder
3/4	c	Heavy cream or whipping
		Cream

Preheat oven to 350 F. To make filling, combine 1 cup sugar and water in heavy, non-reactive saucepan and bring to a boil over medium heat, stirring constantly until sugar dissolves.

Add rhubarb and simmer 4 to 6 minutes, or until rhubarb softens but retains its shape. Remove from heat and let cool.

To make crust, beat butter, remaining sugar and almonds together in separate bowl until mixture forms smooth paste. Using lightly floured hands, pat almond paste evenly onto bottom of 10-inch round or two 6-inch round tart pans with removable rims.

Bake crust in middle of oven 8 to 12 minutes, or until it bubbles and turns rich golden brown . Do not let crust burn. Remove from oven and cool completely.

No more than 1 hour before serving, arrange rhubarb over crust. Beat cream and add to edge of tart just before serving. Makes 10 servings.

Par serving: Calories 314 Fat 20g Cholesterol 43 mg 80 Sodium 10 mg Percent calories from fat 58%

KRT Newspapers/"Myrtle Allen's Cooking at Ballimaloe House" Dallas Morning News 6/19/96 Typos by Bobbie Beers From: Bobbie Beers Date: 09-18-96 (17:17) The Pine Tree Bbs (222) Cooking(F)

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