Recipe for Rhubarb Blueberry Tart with Almond Crumble

Of course, you can make this dough by hand or with a stand mixer. Mix the powdered sugar, salt, and softened butter with a whisk. Add the egg. Add the flour and almond flour using the mixer paddle or by hand. Do not knead the dough too much, as this will make it lose its flaky texture and become elastic.

Once the dough ball is formed, it needs to be worked. Roll it out roughly, cover it with film, and refrigerate for at least 30 minutes, or half that time in the freezer if you're eager to enjoy it. In the meantime, prepare the almond cream.

For the almond cream, place all the ingredients in the bowl of the mixer. Using the whisk, start mixing at medium speed and then increase to maximum speed. Whip the mixture, beating for a few minutes to aerate and fluff the mixture. Pour into a piping bag. Set aside at room temperature.

For cooking and assembly, roll out the dough and line the tart ring. Preheat the oven to 180°C. Prepare the tart shell for blind baking, prick the base with a fork and line the bottom and sides with parchment paper. Fill with ceramic balls.

Bake for about 12 minutes. Remove from the oven, gently take out the ceramic balls and then the ring, fill the tart base with almond cream, and arrange the diced rhubarb and blueberries on top.

Return to the oven for 20 minutes. Meanwhile, prepare the crumble.

For the crumble: In the bowl of a mixer with the paddle attachment, combine all the ingredients and mix until a sandy texture is achieved.

To finish, take the pie out of the oven, sprinkle the crumble on top, and bake for about 15 more minutes. Let it cool on a rack before devouring the pie!