Best 3 Almond Rhubarb Pastry Recipes
Indulge your taste buds with a delightful culinary journey featuring almond rhubarb pastry, a harmonious blend of sweet and tart flavors. This delectable treat is a testament to the perfect balance between contrasting tastes. The buttery, flaky crust encases a luscious filling of tangy rhubarb and sweet almonds, creating a symphony of textures and flavors. This article presents a collection of almond rhubarb pastry recipes, each offering a unique take on this classic dessert. From traditional to modern interpretations, these recipes cater to various skill levels and preferences. Whether you're a seasoned baker or a novice in the kitchen, you'll find a recipe that suits your expertise and inspires your creativity. Embark on this culinary adventure and discover the perfect almond rhubarb pastry to tantalize your taste buds and leave you craving more.
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ALMOND PASTRY PUFFS
This tender, nutty almond pastry is one of my favorite brunch treats. It looks and tastes so special, people won't believe you made it yourself. It's good that the recipe makes two! -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Brunch
Time 1h
Yield 2 pastries (11 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
Nutrition Facts : Calories 189 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB & ALMOND CRUMBLE TART
A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 2h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.
- Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.
- Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.
Nutrition Facts : Calories 545 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.42 milligram of sodium
ALMOND RHUBARB PASTRY
Number Of Ingredients 17
Steps:
- Combine flour, baking powder and salt cut in shortening as for pie pastry. Mix eggs and 1/4 cup milk add to dry ingredients and stir with a fork just until dough clings together. Add some or all of remaining milk if necessary. Shape into a ball. Divide in half. On a floured surface, roll half of dough into a 17-in. x 12-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Combine filling ingredients sprinkle over dough in pan. Roll out remaining dough into a 15-in. x 10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough press edges together to seal. For topping, in a saucepan, melt butter add sugar and milk. Bring to a gentle boil boil 2-3 minutes, stirring constantly. Remove from heat stir in vanilla. Spread over pastry. Sprinkle almonds on top. Bake at 400° for 20 minutes reduce heat to 300°. Bake 30-40 minutes longer or until golden brown. Serve warm or cold.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
Tips:
- Selecting Fresh Rhubarb: Choose vibrant red stalks that are firm and crisp. Avoid stalks that are wilted, bruised, or have brown spots.
- Preparing Rhubarb: Trim the ends of the rhubarb stalks and remove any leaves. Wash the stalks thoroughly and cut them into 1-inch pieces.
- Blanching Rhubarb: Blanching helps maintain the rhubarb's vibrant color and texture. Bring a large pot of salted water to a boil and add the rhubarb pieces. Boil for 1-2 minutes, then immediately transfer the rhubarb to an ice bath to stop the cooking process.
- Draining Rhubarb: After blanching, drain the rhubarb thoroughly in a colander to remove excess water.
- Measuring Flour: To ensure accurate measurements, fluff the flour with a fork before spooning it into the measuring cup. Level off the flour with a knife or straight edge.
- Chilling the Dough: Chilling the dough helps prevent it from becoming too soft and sticky. This makes it easier to handle and roll out.
- Rolling Out the Dough: Use a lightly floured surface to roll out the dough. This will prevent it from sticking.
- Baking the Almond Filling: Keep an eye on the almond filling while it's baking. It should be golden brown and set in the center.
- Assembling the Pastry: Carefully transfer the baked almond filling to the rolled-out dough. Fold the edges of the dough over the filling, pressing them together to seal.
- Baking the Pastry: Bake the pastry until the crust is golden brown and the filling is bubbling.
Conclusion:
The almond rhubarb pastry is a delightful treat that combines the tangy flavor of rhubarb with the sweet and nutty flavor of almonds. The flaky pastry crust adds a perfect finishing touch to this delectable dessert. With careful attention to detail and a bit of practice, you can easily master this recipe and impress your friends and family with a homemade delicacy that is both delicious and visually appealing.
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