• The recipe instructions are listed by tart elements. While the tart crust is baking wash and slice the rhubarb. When the tart comes out of the oven mix the rhubarb with the sugar and orange juice.
• While the rhubarb is roasting in the oven prepare the hazelnut crumble.

For the Tart Crust

• Preheat the oven to 350°F. For this recipe use a 9-inch tart pan with a removable bottom.
• Combine the flour, sugar and salt in a medium mixing bowl. Add the melted butter and stir with a spatula until the dough forms a cohesive ball and no bits of flour remain. Using your hands press 2/3 of the dough into the bottom of a 9-inch tart pan. Press the remaining dough into the fluted sides.
• Place the tart pan on a wire rack set in a rimmed baking sheet and bake until the crust is golden brown, about 30-35 minutes. Rotate the pan halfway through the baking. Remove the tart from the oven cool to room temperature.

For the Rhubarb Filling

• Increase the oven temperature to 375°F. Place a strainer over a large bowl near the stove.
• Wash and cut the rhubarb into 1/2-inch thick slices, Combine the rhubarb with 3/4 sugar, 2 tablespoons of orange juice and salt in a large bowl and toss together to coat the rhubarb with the sugar.
• Line a baking sheet with parchment paper. Spread the rhubarb mixture in a single layer and roast for 20 minutes. After 20 minutes taste the rhubarb syrup and if it is not sweet enought add the remaining 1/4 cup of sugar. Stir the rhubarb, bake for 10 minutes; stir again and bake for another 10 minutes or until the rhubarb is tender.
• Scrape the rhubarb into the strainer and allow the juice to drain into the bowl.

For the Hazelnut Crumble

• Put all the dry ingredients in a medium size bowl and whisk to combine. If you don’t have hazelnut flour replace it with all-purpose flour instead, for a total of 1 cup of flour. Cut the butter into 6 pieces add the flour and sugar mixture and use your fingers to mix the butter in until the mixture is crumbly. Mix into the chopped hazelnuts.

Assemble the Tart

• Preheat the oven to 350°F. Place the baked crust on a wire rack set in a rimmed baking sheet. Spoon the roasted rhubarb into the tart shell and spread to the edges of the crust. Spoon 3 tablespoons of the reserved rhubarb syrup over the rhubarb. Spread the hazelnut crumble on top of the rhubarb. Bake for 20 to 30 minutes until the crumble is brown.
• Remove from the oven and allow to cool before slicing.