Rhubarb Praline Torte with Spring Strawberries

To make the pastry dough

Combine all the ingredients in a food processor and mix until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball. You may at this point proceed with one of two methods:

For a finer-textured crust: Wrap the dough in plastic wrap and chill for 1/2 hour. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.

For a more rustic crust: Place the dough in a 10-inch tart pan and with your fingers press it around the pan until it is evenly distributed.

To make the filling and torte

Preheat oven to 325° F.

In a small saucepan, simmer the rhubarb with 1/4 cup of the sugar until very soft. Cool slightly and puree in a food processor. In a mixing bowl, combine the rhubarb puree with the remaining ingredients (except for the pastry crust). Pour the filling into the prepared pastry shell. Bake for about 50 to 55 minutes or until the filling is set and the top is deep golden. The tart will puff as it bakes, but will settle as it cools.

Allow to cool completely before serving. It can be served at room temperature or chilled. Serve with sliced fresh strawberries.