This delicious ombré rhubarb tart has a tender gluten free crust and lightly sweetened almond filling. It highlights rhubarb’s gorgeous color, making it the perfect dessert to wow your family and friends!
Before springtime officially comes to a close, I had to add at least one recipe using rhubarb, the beautiful and beloved springtime vegetable. It’s technically a vegetable, but most often used like a fruit—in pies, tarts, and other desserts. Rhubarb tastes very tart when raw, similar to green apples, but delicious and more mild when roasted and sweetened with honey or sugar. Unfortunately, it only has a short season, which spans from April to June, so you have to take advantage of it while you can, or at least store some in the freezer for future use.
This tart has a gluten and dairy free crust, but if you’re not gluten-free, feel free to substitute a standard pâte sucrée in its place. It’s filled with frangipane, a creamy almond flavored filling, and topped with fresh rhubarb and turbinado sugar.
If you arrange the rhubarb slices from light to dark, it makes this beautiful ombré effect, which really adds a dramatic presentation, yet it’s so simple to do.
I only began make tarts a couple of years ago, because they seemed way too difficult for the average home baker. It was one of those things pastry chefs made in fancy bakeries. I finally broke down and bough a tart pan because it was on sale, but it sat in my kitchen for probably a year before I actually used it. I was surprised to find that it was similar to making a pie, just in a different pan. It might be even easier than some pies because there’s not a top crust to have to fiddle with.
Now, tarts are one of my favorite things to make for company because they’re not very difficult to throw together, but are so pretty and impressive. It looks like you spent all day slaving away in the kitchen, when it really took less than an hour. Hey, I won’t tell if you don’t. 😉
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