Main image of Almond Tart with Raspberries & Rhubarb

Almond Tart with Raspberries & Rhubarb

45 min

Dessert
Thanks to the almonds in this recipe, the tart is super filling. One small slice is deliciously decadent and rich - definitely a dessert to impress. It's our take on a frangipane filling: smooth and sweet.

Servings

Total

45 min

Prep

15 min

Cook

30 min

Contains

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Almond paste filling

  • 3 Tbsp (21 g)
    ground flaxseeds
  • 6 Tbsp (90 mL)
    water
  • 1 cup (138 g)
    roasted unsalted almonds
  • ½ cup (112 g)
    granulated sugar
  • ½ cup (112 g)
    unsalted margarine
  • ⅓ cup (46 g)
    all-purpose flour

Crust

Fruit topping

  • ½ cup (62 g)
    fresh raspberries
  • 2
    rhubarb stalks, peeled, thinly sliced

Optional garnish

  • powdered sugar

Directions

  1. Preheat the oven the 350°F (180°C). For the filling, mix the flaxseeds and water in a small bowl and set aside to gel.
  2. For the crust, combine the almonds, dates, coconut oil, buckwheat flour, and vanilla in a food processor. Blend into a crumb.
  3. Transfer the mix to a 10-inch (22 cm) tart pan. Press into the pan using your fingers*.
  4. Continuing with the filling, in the now empty food processor, combine the almonds, sugar, margarine, flaxseed mixture, and flour. Blend into a paste.
  5. Pour this filling into the prepared crust and top with the raspberries and rhubarb.
  6. Bake in the centre rack of the oven for 25 - 30 minutes, or until the crust starts to turn golden at the edges.
  7. Remove from the oven, and let cool for a few minutes before serving. Dust with powdered sugar if desired, and enjoy!

Notes

  • †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
  • * To create an even crust, start in the middle and working toward the sides. Use the flat bottom of a measuring cup or glass to help smooth out as you go.

Storage

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Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Eline - June 13, 2022, 2:07 p.m.

I didn't know what to do with the rhubarb I had in the fridge. Typed in "rhubarb" at the PUL website and the result was a delicious tart, right on time for friends who came to visit. This recipe is pretty easy, and an absolute success from the first try. I needed much less rhubarb than the recipe asked for (probably I had long stalks). Will make this again for sure!

PUL Team - June 16, 2022, 1:48 a.m.

Oh, Eline, we're so thrilled it was enjoyed! In case it helps, our stalks are usually around 10 inches long. We'll note down the feedback and thank you for taking the time to share 😃

Reply
Lynn - March 17, 2022, 10:18 p.m.

Can you freeze this dessert, Sadia? I made it before and it is delicious. I love your recipes and website. I use so many of your recipes regularly.

PUL Team - March 18, 2022, 12:05 a.m.

Hey Lynn! We didn't get a chance to test it so we can't say for sure, but I imagine it would work. Just a heads up that rhubarb breaks down when it defrosts which might affect the texture, but should still be tasty 😊

Lynn Haugseng - March 19, 2022, 12:11 a.m.

Thank you

Reply
Charlotte - Sept. 15, 2021, 10:20 p.m.

Today I made this recipe for the third time as we really enjoyed it when I made it last year. Unfortunately this year I have not been able to source any rhubarb so today I opted for apples instead and it worked just as well. I peeled the apple first and found the pieces were cooked to perfection after 25 minutes along with the rest of the tart. I also used a springform pan today which was also a bonus. 🌟🌟

We love enjoying a slice of this delicious tart warm with a dusting of powdered sugar on a chilly evening. 🌃

PUL Team - Sept. 16, 2021, 4:43 a.m.

Mmm love the substitute for apples - sounds so delicious! Thanks for taking the time to share, Charlotte, it's so appreciated 🤗

Reply
Cris S - June 5, 2021, 6:20 p.m.

This is a bit heavy, but if served in a a very thin slice it's very tasty!

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Olga - April 23, 2021, 9:17 a.m.

made this for my b-day, though I replaced rhubarb with pears. it was good and everyone liked it, though for me it was too nutty, I recommend using lots of fruits for the topping, to add more freshness. thanks for the recipe!

PUL Team - April 24, 2021, 3:17 a.m.

Happy birthday, Olga! We're so grateful a PUL recipe was enjoyed on your special day. Thank you for the feedback and tip 🙂

Reply
Kiki - April 14, 2021, 10:21 a.m.

the recipe sounds great, i'm going to try this in the next few days. what size tart tray did you use for this?
thanks a lot for your inspiring blog, all your recipes and your ideas!
❤️ love from Freiburg (Germany), Kiki

PUL Team - April 22, 2021, 3:44 a.m.

Hey Kiki - thanks so much for the kind words! The tart tray we used was 22cm (10 inches) - thanks for letting us know, we've now updated the blog post to indicate this 😊

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