Firstly, let’s start with the crust. This isn’t your average pastry. It has almond flour which adds a nutty richness. Imagine a crunchy, golden foundation that melts in your mouth. Sounds divine, right?
Now, for the filling. Fresh pieces of rhubarb and marzipan come together in a sweet symphony. They’re mixed with your choice of berry-flavored jam. Strawberry, raspberry, blueberry – take your pick. Each one brings its burst of fruity goodness. This filling is like a jam-packed (pun intended) festival of flavors.
I used store-bought marzipan brought back from Germany. I could easily be cast on an episode of Marzipan Hoarders. However, I also make my own. It’s easy to do. So, see the homemade marzipan recipe below.
The topping:
But the real showstopper? The topping. Slivered almonds, sautéed with powdered sugar until caramelized, create a beautiful, golden crown. It’s like adding a tiara to an already gorgeous tart. Not only does it taste heavenly, but it also looks stunning. Imagine bringing this beauty to the table – instant applause.
And here’s the best part: you can prep everything ahead of time. The crust, the filling, and the topping can all be made in advance. When you’re ready to impress, just assemble the tart. It takes a mere 10 minutes. Then, pop it in the oven, and 45 minutes later, you have a masterpiece.
As a result, each bite offers a delightful contrast. Behold the tartness of rhubarb, the sweetness of marzipan, the fruity zing of jam, and the crunch of caramelized almonds.
Visually, it’s a stunner. The caramelized almonds glisten, the rhubarb’s pink hue peeks through, and the crust holds it all together in a delicious embrace. It’s a dessert that demands attention.
So, next time you want to wow your guests or just treat yourself, whip up a Rhubarb Almond Marzipan Tart. It’s easy, it’s quick, and it’s utterly delicious. Plus, who doesn’t love a dessert that looks as good as it tastes?
Rhubarb Almond Marzipan Tart
Ingredients
For the crust:
- 1/3 cup powdered sugar
- 1 cup almond meal
- 1 cup all-purpose flour
- 1/2 cup 1 stick unsalted butter
For the filling/Topping:
- 1 lb fresh rhubarb
- 3+1/2 oz marzipan see recipe below
- 1/2 cup strawberry or any red berry flavored jam
- 1/4 cup powdered sugar
- 3/4 cup blanched almond sticks
Instructions
Make the crust:
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Whisk together the powdered sugar, almond meal, and all-purpose flour.
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Cut the butter into pieces and add to the dry ingredients. Use a wooden spoon or your hands to mix together thoroughly.
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Form into a disk then wrap the crust in plastic cling film and place in the refrigerator for 30 minutes
Make the filling:
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Wash and trim the rhubarb. Make sure you discard the leaves as they can be poisonous.
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Cut the rhubarb into small pieces.
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Cut the marzipan into small pieces.
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Preheat the oven to 350 degrees F.
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Grease and flour a 10-inch tart pan.
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Remove the prepared crust from the refrigerator and roll it out into a circle.
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Press it into the prepared pan.
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In a separate bowl, mix the rhubarb and the marzipan together with the jam.
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Transfer the jam mixture to the tart pan. Place in oven and bake for 45 minutes.
Make the topping:
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Place the powdered sugar and the almond sticks in a small skillet and cook until the almonds have caramelized. Remove from heat and transfer the almonds to a clean cutting board.
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Scatter the caramelized almonds evenly over the top.
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Let the tart cool completely before transferring to a serving plate.
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Cut and serve.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film. Store in a ziplock bag.
Like this Rhubarb Almond Marzipan Tart? Also, check out some of these other recipes:
RHUBARB RASPBERRY STREUSEL CAKE
COCONUT MINT RHUBARB SWIRL CHEESECAKE
STRAWBERRY RHUBARB STREUSEL MUFFINS
