Rhubarb Almond Tart

Rhubarb Almond Tart
This might be a “shortcut” approach, where you just chop the rhubarb and poach it, rather than assemble stalks or make jam, but it makes for more interesting texture. To summarize, you pre-bake the puff pastry, then 10 minutes after baking it at 375F, you spread an almond paste made of ground almonds, ground walnuts an egg, sugar and butter. Then you pile on top the rhubarb chunks which were poached in boiling simple syrup, and have been drained and cooled. The tart stays in the oven for 30 more minutes. After you take it out of the oven, brush some of the remaining syrup on top, and sprinkle powdered sugar across the edges.

Very liberally followed this recipe, which is no-doubt better because it has pistachios: http://www.delicesdemimm.com/archives/2016/06/02/33905942.html
(recipe is in French, Google translate to the rescue!)