Rhubarb and Strawberry Tarte with Almond Crust

Name: Rhubarb and Strawberry Tarte with Almond Crust
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 1/2 cups almond flour; 1/2 cup all-purpose flour; 1/4 cup sugar; 1/2 cup unsalted butter, chilled and cubed; 1 egg yolk; 1/4 teaspoon salt; 2 cups chopped rhubarb; 1/2 cup sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 1/2 cup sugar; 1 tablespoon lemon juice; 1/4 cup sliced almonds; 1 tablespoon honey, warmed

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

1 1/2 cups almond flour

1/2 cup all-purpose flour

1/4 cup sugar

1/2 cup unsalted butter, chilled and cubed

1 egg yolk

1/4 teaspoon salt

For the Rhubarb Filling

2 cups chopped rhubarb

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the Strawberry Layer

2 cups fresh strawberries, hulled and sliced

1/2 cup sugar

1 tablespoon lemon juice

For the Topping

1/4 cup sliced almonds

1 tablespoon honey, warmed

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