Rhubarb Tart

Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
In a food processor, pulse the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add cold water one tablespoon at a time, pulsing between additions, until the dough comes together.
Press the dough evenly into the bottom and sides of the tart pan. Chill the crust for 20 minutes.
Meanwhile, in a bowl, mix almond flour, sugar, flour, egg, heavy cream, and vanilla extract until smooth.
Spread the almond filling mixture evenly over the chilled tart crust.
Arrange the rhubarb pieces decoratively on top of the filling.
Bake the tart for 35–40 minutes, or until the crust is golden and the filling is set.
Optional: Warm honey or apricot jam and brush over the top for a glossy finish.
Cool the tart completely before slicing and serving.