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–+ servings
Rhubarb Tart
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Rhubarb Tart

Try and find bright red rhubarb for this tart
Recipe Category: Baking, Dessert
Makes enough for: 1 tart
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the crust:

  • 110 g almond flour
  • 23 g coconut flour
  • 20 g dessicated coconut
  • 15 mls maple syrup
  • 14 g coconut oil
  • 9 g coconut sugar
  • 1 egg yolk

for the rhubarb:

  • 125 mls water
  • 60 g fructose
  • 5 mls rose syrup
  • 250 g rhubarb, divided

for the frangipane filling:

  • 52 g butter
  • 360 g almond flour
  • 160 g fructose
  • 5 mls rose water
  • 2 eggs, lightly beaten

Method

for the crust:

  • Preheat the oven to 160° Celsius
  • Place the almond flour, coconut flour, dessicated coconut, maple syrup, coconut oil, coconut sugar and egg yolk into a blender
  • Blend until smooth then tip out into a loose bottomed pie tin that has been sprayed with cooking spray
  • Place into the oven and bake for 15 minutes
  • Remove from the oven and set aside to cool

for the rhubarb:

  • While the pie crust is baking, start on the syrup
  • Place the water, fructose and rose syrup into a saucepan and bring to a simmer over a medium temperature, stirring until the fructose has dissolved
  • Take one stalk of your rhubarb, and slice thinly, lengthwise, using a vegetable peeler and set aside
  • Cut the rest of the rhubarb into 1cm thick slices and add to the syrup
  • Leave to simmer for 5 minutes before removing and setting aside to cool
  • Add the thinly sliced rhubarb to the syrup and cook until soft
  • When soft, remove and set aside for decorating the tart
  • Leave the syrup to reduce by half to use as a glaze

for the frangipane filling:

  • Place the butter into a small saucepan and brown over a medium temperature
  • Place the almond flour, fructose, rose water and eggs into a mixing bowl
  • Add the browned butter and stir to combine

making the tart:

  • Place half of the sliced rhubarb onto the bottom of the crust then top with the frangipane
  • Smooth the top as best as you can, then top with the rest of the rhubarb
  • Place into the oven and bake for 30 minutes
  • Remove from the oven and place the tin onto a wire rack
  • Brush the reduced syrup over the top of the tart, then decorate with the thinly sliced lengths
  • Leave to cool completely on the wire rack in the tin, before removing and serving