Individual Rhubarb Tarts

Directions

1. Place 1 3/4 cups flour, 1 tablespoon powdered sugar and salt in food processor; pulse to combine. Add butter; pulse until mixture resembles coarse crumbs with some pea-sized pieces. Add beaten egg; pulse until dough just begins to form. Shape into flat round; cover and refrigerate 30 minutes. (Dough also can be made by hand using pastry blender.)
2. Meanwhile, heat oven to 425°F. On lightly floured surface, roll dough slightly thicker than 1/8 inch. Cut into 6 (5-inch) circles, rerolling scraps as needed. Line 6 (4-inch) tart pans with dough; line dough with foil. Place on baking sheet; bake 10 minutes or until crust is dry and set (crust will not be brown). Remove foil; cool on wire rack.
3. Place rhubarb, 2/3 cup of the powdered sugar and 2 teaspoons flour in medium bowl; stir until sugar and flour completely coat rhubarb. Divide rhubarb mixture evenly among partially baked crusts, spreading with back of spoon to cover bottom. Bake 8 to 10 minutes or until edges of crust begin to brown. Remove from oven. Reduce oven temperature to 350°F.
4. Meanwhile, in same medium bowl, whisk together cream, 1 egg and almond extract. Divide cream mixture evenly among tarts; sprinkle evenly with almonds. Bake at 350°F. for 25 to 30 minutes or until filling is set and crusts are puffed and lightly browned. Cool on wire rack; remove from pans. Sprinkle with remaining 1 tablespoon powdered sugar.