Rhubarb Blueberry Almond Crumb Tart







Remember the rhubarb jam?  Rhubarb jam spread on salted buttered bread and rhubarb jam inside sweet tart jelly doughnuts.

And I won't soon forget the chocolate almond tart, with buttery almond shortbread dough filled with sweet almond paste and dark chocolate ganache.

What both those recipes had in common is what was left - extra shortbread dough which I froze for a rainy day, and more jam than we could finish.

I really love making new recipes out of bits and scraps left from others, and I tend to save everything, freezing buttercream after decorating a cake, handfuls of crumble, chopped nuts, extra pie dough.  Baking is a science, but it's also intuition and just having a sense of flavors and textures, baking times and temperatures.

This delectable tart came to be from nothing more than a pile of frozen dough crumbs pressed into a pan, filled with blueberries and dollops of rhubarb jam, topped with a quick almond crumble.  These could also be called bars, I suppose, if baked in a square baking dish, but since I like to bake things in my long French tart pan whenever possible, I'm calling it a tart.  And everything looks prettier with a fluted edge, don't you think?






Rhubarb Blueberry Almond Crumb Tart
  • Almond Shortbread Dough
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups frozen blueberries
  • 1 cup Rhubarb Jam
  • almond streusel (1/4 cup chopped almonds + 1/4 cup all-purpose flour + 1/4 cup granulated sugar + 1/4 cup cold butter + 1/2 teaspoon salt)

Preheat the oven to 400 and grease a long tart pan.  Press the dough crumbs firmly against the bottom and up the sides of the pan.  Sprinkle the bottom of the crust with the flour and pile the frozen blueberries in the crust.  Dollop the rhubarb jam over the blueberries.

In a bowl, use a pastry cutter to combine the streusel ingredients until the butter is the size of peas.  Sprinkle over the blueberries and jam.

Bake the tart for about 40 minutes, until bubbling and golden brown.  Cool for several hours before cutting.

Recipe from Curly Girl Kitchen