Almond-filled pie with rhubarb motif

Ingredients:

Dough

• 1 and 3/4 cups premium flour
• 1/3 cup sugar
• A pinch of salt
• 110 g chilled unsalted butter, diced
• 1 large egg
• Special equipment: square shape measuring 20 cm.

Rhubarb

• 4 rhubarb stalks (about 2.5 cm thick)
• 1 tsp sugar, for sprinkling

Almond filling

• 110 g unsalted butter, softened
• 0.5 cups of sugar
• 2 large eggs, room temperature
• 3/4 cup finely ground almond flour
• 1 teaspoon premium flour
• 1.5 tsp vanilla extract

Preparation:

1. Preheat oven to 190°C.
2. Dough:
   
   Place the flour, sugar, and salt in the bowl of a food processor and pulse several times. Add the chilled butter cubes and pulse until the mixture becomes crumbly and floury. Add the egg and pulse until the dough comes together.
   
3. Place the dough into a 20cm square tart pan and press evenly into the bottom and up the sides. Prick the bottom of the dough with a fork to prevent it from rising. Bake for 12-15 minutes, until the crust remains pale. Remove from the oven and cool completely.
4. Rhubarb:
   
   Trim both ends of each rhubarb stalk to 20 cm (8 inches) long. Cut each stalk in half lengthwise. Holding the cut halves together, cut each stalk into eight 2.5 cm (1 inch) squares. Cut each square diagonally in half to create triangles (128 total).
   
5. Almond filling:
   
   Place the butter and sugar in the bowl of a stand mixer and beat with a hand mixer until light and fluffy. Add the eggs and continue beating. Fold the almond and wheat flours and vanilla extract into the butter mixture. Spoon the filling onto the cooled cake and spread it evenly with an offset spatula.
   
6. Geometric pattern:
   
   Start in the top left corner. Take the 4 triangles (the top pieces) and arrange them together to form a frame with a diamond-shaped opening in the center. Repeat this process until you've used all the top triangle pieces, for a total of 16 frames. Take the bottom triangle pieces and arrange them inside each frame, cut-side up, to form a diamond shape. Continue folding the pattern until you've used all the rhubarb pieces.
7. Brush the top with a little water and sprinkle with sugar. Bake the tart for 25-30 minutes, until the filling is set. The top should be bubbly and the crust should be golden brown. Let the tart cool for about 1 hour. Remove from the pan, slice, and serve.