OPEN-FACED RHUBARB TART

Steps:

• Whisk together 1 cup flour, 1 tablespoon sugar, and salt. Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 1 1/2 tablespoons water and stir with a fork until incorporated.
• Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, blend in remaining 1/2 tablespoon water.
• Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat. Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough between sheets of wax paper, 2 overlapping sheets each for top and bottom, into a 12-inch round and chill until firm, about 15 minutes.
• Pulse almonds with 2 tablespoons sugar and remaining 2 tablespoons flour in a food processor until finely ground (be careful not to grind to a paste).
• Cut rhubarb crosswise, holding knife at a 45-degree angle, into 1/4-inch-thick slices.
• Preheat oven to 375°F.
• Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top). Fold edge of crust in to form a 1/2-inch border, pressing to seal to bottom crust. Spread ground almonds over crust (except border). Top with rhubarb, overlapping slices and arranging them decoratively . Score edge of crust decoratively, then chill tart 15 minutes.
• Sprinkle remaining 1/4 cup sugar evenly over rhubarb and bake in lower third of oven until crust is golden brown on edges and rhubarb is tender, 35 to 45 minutes.
• Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly.