- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter - chilled, quartered lengthwise and cut into pieces
- 1 teaspoon salt
- 5 eggs, lightly beaten, divided
- 1 tablespoon milk
- 1 cup thinly sliced rhubarb
- 2 1/4 cups sugar, divided
- 1/4 cup butter, melted
- 1 tablespoon lemon juice
- 2 tablespoons finely ground hazelnuts
- Fresh strawberries, sliced
Combine flour, 1/2 cup butter, salt, 1 egg and milk in a food processor and mix until dough just begins to gather, about 45 seconds. Remove dough to a floured surface and form into a ball. You may at this point proceed with one of two methods:
For a finer-textured crust: Wrap dough in plastic wrap and chill for 30 minutes. Place chilled dough on a floured work surface and roll out into a circle 2 inches larger than a 10-inch tart pan. Fit dough in the pan and trim any excess.
For a more rustic crust: Place dough in a 10-inch tart pan press it around the pan until it is evenly distributed.
Preheat oven to 325° F.
In a small saucepan, simmer rhubarb with 1/4 cup sugar until very soft. Cool slightly and puree in a food processor.
In a mixing bowl, combine rhubarb puree with 2 cups sugar, 1/4 cup butter, 4 eggs, lemon juice and hazelnuts. Pour filling into prepared pastry shell.
Bake for 50 to 55 minutes or until filling is set and the top is deep golden. The tart will puff as it bakes, but will settle as it cools. Allow to cool completely before serving. It can be served at room temperature or chilled. Serve with sliced fresh strawberries.
You may use a pre-made pastry crust rolled out to fit your tart pan.