- For the dough
- 400 grams Pastry flour
- 100 grams ground almonds (blanched)
- 120 grams sugar
- 1 pinch salt
- 3 egg yolks
- 1 tablespoon Whipped cream
- 250 grams cold butter
- butter (for greasing)
- Pastry flour (for dusting)
- Pastry flour (for kneading)
- For the filling
- 600 grams Rhubarb
- 2 tablespoons Raspberry jelly
- 50 grams jam sugar
- 1 tablespoon lemon juice
- 2 centiliters Orange liqueur
For the dough: Combine flour, almonds, sugar and salt on the work surface. Create a well in the center and add egg yolks and sour cream. Cut butter into pieces and distribute onto flour mixture. Combine ingredients with a pastry cutter, then knead by hand to form a smooth dough. Add a little cold water or flour if needed. Shape into a ball, wrap in plastic wrap and chill for about 1 hour.
Preheat the oven to 180°C (approximately 350°F). Grease a muffin tin with butter and dust with flour.
Thinly roll out dough on a lightly floured surface. Cut out circles, slightly larger than the muffin wells and press into muffin wells.
For the filling: Rinse and dice rhubarb. Combine with jelly, sugar, lemon juice and liqueur. Pour filling into dough.
For the streusel: Combine flour, almonds and sugar. Melt butter and stir into mixture until crumbly. Sprinkle over rhubarb filling.
Bake tarts until golden brown for about 35 minutes.
Remove and let cool in pan before serving.