Rhubarb Berry Tart

This is really a mix between a tart and a crisp. The topping is that of a crisp, but there is a crust below the filling. I baked it in a 9 inch round cake pan. This was really the perfect mix between crust, filling and strudel topping. For the filling, I used mostly rhubarb and cherries. Yum, a really great, tart combo!

This tart was apparently from the LA Times. I will certainly make this again. It was the perfect summertime dessert. And I couldn't stop eating it. Winning!

Rhubarb Berry Tart
Baking with Lisa

For the almond crust:
2 sticks unsalted butter, softened
3/4 cup + 3tbsp sugar (I used half brown sugar and half granulated)
1 egg yolk
1 whole egg
1/3 cup almond meal (super easy to make: just grind whole almonds in a food processor or coffee grinder)
3 1/4 cup all purpose flour
1/2 tsp baking powder

1. Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment until creamy. Add the egg yolk until it is incorporated, then add the whole egg and mix until thoroughly combined, scraping down the bowl as needed.

2. In a separate bowl, sift together the almond meal, flour and baking powder. Add the dry ingredients to the mixing bowl slowly and continue mixing until the dough is thoroughly combined. The dough should be slightly sticky but not wet. Divide the dough in half and shape each portion into a disc. Refrigerate one portion for at least an hour, and freeze the remaining portion to use later (thaw in the fridge before using).

3. Preheat the oven to 350F. Remove the dough from the refrigerator, and place on a lightly floured work surface (or between two sheets of wax paper). Roll out the dough into a circle slightly less than 1/4 inch thick. Fit the dough into a 9-inch pie or tart pan, and trim off any excess dough. With a fork, prick holes all over the dough to allow steam to escape during baking. Bake until light golden brown, 15 to 25 minutes. Cool on a rack.

For the streusel topping:
1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
1/2 stick cold unsalted butter, cut into 1/4-inch cubes
1/4 cup rolled oats
1/2 cup walnuts or pecans, coarsely chopped

1. Measure the flour and the brown sugar into the bowl of a food processor and pulse until combined. Add the butter all at once, and pulse until the mixture looks like damp crumbs.
2. Empty the crumbs into a large bowl. Add the oats and nuts. Work them in with your fingers until the topping is stuck together in big clumps. Refrigerate until needed.

For the tart:
1 1/2 pounds fruit (I used a combo of rhubarb and halved cherries)
1/3 cup sugar (if the fruit is really tart, you can increase to 2/3 cup)
1/2 tsp cinnamon
3 tbsp corn starch (If you like a runnier filling, you can reduce to 2)
1 par-baked tart crust
1 recipe streusel topping

1. Preheat the oven to 375F. Place the tart crust on a baking sheet lined with foil. In a small bowl, mix together the sugar, cinnamon, and corn starch. In a large bowl, gently combine the fruit and the dry ingredients. Dump the mixture into the tart shell and spread evenly (don’t worry if it looks over-full). With your fingers, sprinkle the topping over the fruit, making sure to cover the whole surface area.
2. Bake for 35-50 minutes, until the topping is golden and the fruit is bubbling at the edges.
3. Cool the tart on a rack before unmolding. Serve warm, with vanilla ice cream.