Main image of Almond Tart with Raspberries & Rhubarb

Almond Tart with Raspberries & Rhubarb

45 min


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.



45 min


15 min


30 min


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Free from

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Almond paste filling

  • 3 Tbsp (21 g)
    ground flaxseeds
  • 6 Tbsp (90 mL)
  • 1 cup (130 g)
    roasted almonds
  • ½ cup (100 g)
    granulated sugar
  • ½ cup (114 g)
  • ⅓ cup (42 g)
    all-purpose flour

Fruit topping

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

Optional garnish

  • powdered sugar
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  1. Preheat the oven the 180°C (350°F).
  2. For the crust, combine the almonds, dates, coconut oil, buckwheat flour, and vanilla in a food processor until blended into a sand-like consistency.
  3. Transfer the mix to a parchment-lined tart tray (we used a 10 inch / 22cm spring form pan) and press into the tray using your fingers*.
  4. For the filling, mix the flaxseeds and water in a small bowl and set aside to gel.
  5. In the same food processor, combine the almonds, sugar, margarine, and flour, and blend into a paste.
  6. Add the flaxseed mixture and combine.
  7. Pour this filling into the prepared crust and top with the raspberries and rhubarb.
  8. Bake in the centre rack of the oven for 25 - 30 minutes, or until the crust starts to turn golden at the edges.
  9. Remove from the oven, and let cool for a few minutes before serving.
  10. Sprinkle on a bit of powdered sugar for presentation if desired, and enjoy!


  • * To create a packed and even crust, we suggest starting in the middle and working your way to the sides. Use the flat bottom of a measuring cup or glass to help smooth out as you go.


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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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 🙂