Rhubarb and Strawberry Tarte with Almond Crust
A delightful dessert blending tangy rhubarb with sweet strawberries in a crispy almond crust
This beautiful tarte combines seasonal flavors with a delicate almond crust for a show-stopping dessert that's sure to impress.
- 1 h 45 min
- 8
- Intermediate
Ingredients
For the Almond Crust
For the Rhubarb Filling
For the Strawberry Layer
For the Topping
Preparation
Making the Almond Crust
Combine dry ingredients
Combine almond flour, all-purpose flour, sugar, and salt in a bowl.
Cut in butter
Cut in the chilled butter until the mixture resembles coarse crumbs.
Form and chill dough
Add the egg yolk and mix until dough forms. Wrap and chill for 30 minutes.
Chill the almond crust dough before rolling to prevent sticking and maintain shape.
Preparing the Rhubarb Filling
Combine ingredients
Combine rhubarb, sugar, cornstarch, and vanilla extract in a saucepan.
Cook filling
Cook over medium heat until the mixture thickens, about 10 minutes.
Cool filling
Let cool before assembling.
Ensure the rhubarb filling is cool before adding to the crust to prevent sogginess. Use a removable-bottom tart pan for easy serving.
Cooking Process
Blind Baking the Crust
Roll out the chilled dough, line a tart pan, and bake at 350°F (175°C) for 15 minutes.
Assembling the Tarte
Layer the cooled rhubarb filling over the baked crust, and arrange strawberry slices on top.
Final Baking
Sprinkle the tart with sliced almonds and bake for an additional 20 minutes.
Plating & Serving
Rhubarb and Strawberry Tarte with Almond Crust
Rhubarb and Strawberry Tarte with Almond Crust
Drizzle with honey
Gently drizzle warmed honey over the freshly baked tarte and allow it to cool before slicing and serving.