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Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

Strawberry Rhubarb Almond Shortbread Tart


  • Author: Get Inspired Everyday!
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8 1x
  • Diet: Gluten Free

Description

This healthier Strawberry Rhubarb Almond Shortbread Tart is naturally gluten free, dairy free, and vegan but oh so delicious! The sweet-tart combination of strawberries and rhubarb is hard to beat and makes the perfect spring dessert, especially with a scoop of ice cream on top.


Ingredients

Scale

Almond Shortbread Crust:

2 cups fine almond flour

2 Tablespoons tapioca starch

1/2 Teaspoon cinnamon

2 Teaspoons orange zest

1/2 Teaspoon sea salt

4 Tablespoons coconut oil, melted

1/4 cup Grade A amber maple syrup

1/2 Teaspoon almond extract

Strawberry Rhubarb Filling:

2 Tablespoons tapioca starch

1/4 cup Grade A amber maple syrup

1 1/2 cup sliced fresh strawberries, or thawed frozen with the juices kept

1 1/2 cup thinly sliced rhubarb

1/2 cup freshly squeezed orange juice, from 1 orange

Streusel Topping:

3/4 cup fine almond flour

1/2 cup sliced almonds

1/2 Teaspoon cinnamon

1/4 Teaspoon sea salt

2 Tablespoons coconut oil, melted

2 Tablespoons Grade A amber maple syrup


Instructions

Preheat the oven to 325ºF. Lightly grease a 9″ tart pan with a removable bottom. Then cut a 9″ round of parchment paper and line the bottom of the greased pan pan.

For the Almond Shortbread Crust, mix together the almond flour, tapioca starch, orange zest, cinnamon, and sea salt together until combined. Add the coconut oil, maple syrup, and almond extract, and mix until a thick ‘cookie dough’ forms. Pat the dough into the prepared tart pan evenly, and bake it on the lower oven rack for 15 minutes or until golden brown and beginning to set.

While the crust bakes, make the Strawberry Rhubarb Filling. In a medium sized saucepan, whisk together the tapioca starch and maple syrup until no lumps remain. Then add the strawberries and rhubarb. Cook the filling over medium heat, stirring occasionally, until it comes to a boil, 3-5 minutes. Add the orange juice and stir to combine before removing it from the heat.

Make the Streusel Topping by mixing together the almond flour, sliced almonds, cinnamon, and sea salt until combined. Then add the coconut oil and maple syrup, and mix until all the ingredients are moistened and the mixture is starting to clump.

When the crust is done pre-baking, remove it from the oven and pour in the Strawberry Rhubarb Filling. Then evenly sprinkle the Streusel Topping over the surface of the filling.

Return the tart to the oven and bake for an additional 15-20 minutes, or until the Streusel Topping is golden brown, and the filling is bubbling around the edges.

Cool the tart until is cool enough to handle with your hands, and then remove the tart ring to serve. You can remove the tart ring after it’s cooled just 15 minutes or so, but you’ll need to be careful with oven mitts to not burn yourself. Also if any of the crust edges stick, use a thin knife to loosen the edge, and then try removing it from the pan again. It’s more likely to stick if the tart ring is left on until the tart is completely cooled, so I like to try and catch it while it’s still warm.

Serve with Homemade Coconut Ice Cream or The Best Vanilla Bean Ice Cream.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Gluten Free Strawberry Rhubarb Tart, Vegan Strawberry Rhubarb Tart, Paleo Strawberry Rhubarb Tart