This 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!
- 1 tart crust (gf recipe below)
- frangipane filling (recipe below)
- 4–6 stalks of rhubarb (depending on how thick they are)
- turbinado sugar or other coarse sugar, optional
- 2 tablespoons strawberry or raspberry preserves, optional glaze
Gluten-Free Tart Crust:
- 1 1/4 cup gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
- 2 tablespoon coconut sugar or other sweetener of choice
- 1/4 teaspoon salt
- 6 tablespoons palm shortening (dairy-free), butter, or a combo of both
- two teaspoons lemon juice or white vinegar
- 1 egg, or a few extra spoonfuls of water (may be more a little more crumbly without the egg)
- 1–3 tablespoons ice cold water, if needed (just enough to make dough hold together)
- Preheat oven to 375ºF. For this recipe I used an oblong tart pan 13.75 x 4.25. I recommend using the same size pan, but you could use a different size tart pan if necessary. Just keep in mind that bake time may vary.
- Place the flour, sugar, salt, and palm shortening into the bowl of a food processor and pulse until shortening is thoroughly incorporated and mixture is crumbly. Add egg and process until well blended. Add water 1 tablespoon at a time, until dough comes together and is no longer crumbly. Should be nice and pliable, not dry and crumbly. Let rest for 5 or 10 minutes.
- Place dough in between two pieces of parchment paper and roll a couple of inches larger than your pan. Use the parchment paper to invert dough into the pan. Carefully fit dough into the corners and up the sides of the pan. If the dough breaks just pinch back together. Fold in the extra dough to reinforce the sides. Trip the excess and discard scraps.
- Use a fork to prick the bottom of the dough. Place a piece of parchment inside and weigh down with pie weights or dry beans. Place tart pan on a baking sheet and bake for 10 minutes.
- Remove from the oven and let cool. Remove parchment paper and weights.
- To make the frangipane filling, melt butter and and stir in maple syrup/honey, almond flour, corn starch, pinch of salt, and vanilla. Continue stirring until mixture is well blended and smooth. Pour into the cooled crust and spread into the bottom evenly.
- Wash the rhubarb well and cut into 1 1/4-inch strips on the diagonal (in both directions if you want to make the same pattern in the picture. Left diagonal and right diagonal.)
- Place rhubarb pieces on top of the filling in whatever pattern you’d like. Use lighter colored pieces at one end and gradually transition the color down the tart to get an ombré effect. Sprinkle a generous amount of turbinado sugar over the top of the tart. If you don’t want to use turbinado sugar, you could use regular cane sugar or honey.
- Bake tart for 30 or 35 minutes, until rhubarb is tender and crust is lightly browned.
- Blend strawberry preserves with a splash of hot water. Brush strawberry glaze over the top of the rhubarb. Cut into slices and serve. Makes about 8–10 slices.
*Others have said a chia egg works as a replacement (1 tablespoon ground chia seeds gelled with 3 tablespoons water) but I haven’t tried it before so I cannot say for sure. An egg replacer (like Bob’s Red Mill or Ener-G) may also work, but hasn’t been tested. Please let me know your results if you use either of these methods!
- Category: Dessert, Gluten Free, Dairy Free