Rhubarb Tart With Barely-Perceptibly Risen But Still Good Brioche Crust

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Wild Yeast
Nutrition per serving    (USDA % daily values)
CAL
586
FAT
54%
CHOL
26%
SOD
5%

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Ingredients for 4 servings

300 gm brioche dough, prepared with expired, barely-active SAF Gold yeast

380 gm fresh rhubarb, cut into half-inch chunks

1/2 cup fine granulated sugar

1/2 cup almond flour (ground almonds)

2 tbsp finely diced crystallized ginger

seeds scraped from half a vanilla bean

3 tbsp coarse granulated brown sugar

one lightly-beaten egg for washing

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