Country Almond Rhubarb Pie
12 servings
120 minutes
The rustic almond rhubarb pie is a true culinary masterpiece that combines the tenderness of almonds with the tart freshness of rhubarb. This dessert has roots in European baking traditions, where almonds are valued for their rich texture and nutty aroma. The shortcrust pastry creates a crispy base, while the almond paste adds creamy depth to the pie's flavor. Rhubarb, with its slight tartness, beautifully contrasts with the gentle sweetness of honey and vanilla. This pie is perfect for a cozy tea time – it surprises with its balance of flavors and the aesthetics of rustic style. Combining the softness of the filling with a crunchy crust, it pleasantly melts in your mouth, leaving warm memories of home and traditions.
1
Prepare almond paste. To do this, grind the almonds and mix them with flour, 6 tablespoons of sugar, and salt. Add softened butter, 2 eggs, and vanilla. If the paste is too runny, cover it and refrigerate for 20-30 minutes until it thickens.
- Almond: 90 g
- Wheat flour: 0.3 glass
- Sugar: 9 tablespoons
- Salt: 0.3 teaspoon
- Butter: 85 g
- Chicken egg: 3 pieces
- Vanilla extract: 1 teaspoon
2
If your dough was in the fridge, let it sit at room temperature until it softens a bit. Place the dough between two sheets of parchment paper, lightly dusting with flour, and gently roll it out to a 12x16 inch rectangle (if your dough becomes too soft or sticky, place it in the parchment on a baking sheet and chill in the fridge for 10-20 minutes). When finished, trim the edges to make them straight and even. Place the dough on the baking sheet without removing it from the parchment. Spread almond paste over the dough, leaving 1 inch on each side. Carefully fold these edges to create a border. Chill the dough until firm (30 minutes).
- Shortcrust pastry: 500 g
3
Preheat the oven to 200 degrees.
4
Cut the rhubarb stalks to the length of the dough, then slice them in half (or into quarters if the stalks are very thick). Once the dough has cooled, arrange the rhubarb on top, placing the stalks fairly close together. Brush the edges of the pie with beaten egg. Sprinkle sugar over the entire pie.
- Rhubarb stems: 6 pieces
- Chicken egg: 3 pieces
- Sugar: 9 tablespoons
5
Bake the pie for about 30–35 minutes until the almond paste is golden. It will puff up and the rhubarb will become soft. Remove from the oven and let it cool. Just before serving, drizzle the pie with honey and cut into 12 pieces.
- Honey: 4 tablespoons