Wednesday, 14 November 2012

Recipe: Cranberry Rhubarb Almond Tart

In my quest to find Rhubarb recipes a Polish friend suggested an Cranberry-Rhubarb almond tart. You will have to google-translate the recipe and take some creative licence but it’s easy enough to follow and easy enough to make. The recipe calls for flour but I’ve tried a almond-flour only method and it also works for a paleo or celiac friendly version.

Cover with a disk of dough and bake:

Here’s how my gluten-free version turned out - inspired by Elanna’s Pantry:

Not very photogenic but tasty!
Gluten-Free Rhubarb Tart

Paleo-friendly Almond Crust

2 cups almond flour

2 tablespoons coconut oil

1 egg

Rhubarb Pie Filling

2 Cups Chopped Rhubarb

2 Cups Chopped Strawberries

1/2 Cup Sugar

  1. Place flour in a food processor and pulse a few times (you want to release some oils out of the almond flour).

  2. Add coconut oil and an egg and pulse until mixture forms a ball.

  3. Press dough into a tart pan.

  4. Mix together pie filling and throw into crust.

  5. Cook for an extended period of time - 45min at 350F. It might be less - I used frozen ingredients so it took a while.

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