
Almond Tart with Raspberries & Rhubarb
45 min
Dessert
Servings
Total
45 minPrep
15 minCook
30 minContains
Free from
Ingredients
Almond paste filling
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3 Tbsp (21 g)ground flaxseeds
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6 Tbsp (90 mL)water
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1 cup (138 g)roasted unsalted almonds
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½ cup (112 g)granulated sugar
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½ cup (112 g)unsalted margarine
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⅓ cup (46 g)all-purpose flour
Crust
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1¼ cups (172 g)roasted unsalted almonds
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3Medjool dates, pits removed
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Fruit topping
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½ cup (62 g)fresh raspberries
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2rhubarb stalks, peeled, thinly sliced
Optional garnish
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powdered sugar
Directions
- 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.
- For the crust, combine the almonds, dates, coconut oil, buckwheat flour, and vanilla in a food processor. Blend into a crumb.
- Transfer the mix to a 10-inch (22 cm) tart pan. Press into the pan using your fingers*.
- Continuing with the filling, in the now empty food processor, combine the almonds, sugar, margarine, flaxseed mixture, and flour. Blend into a paste.
- Pour this filling into the prepared crust and top with the raspberries and rhubarb.
- Bake in the centre rack of the oven for 25 - 30 minutes, or until the crust starts to turn golden at the edges.
- 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
- Store in an airtight container in the fridge for up to 4 days.
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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
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!
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.
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. 🌃
This is a bit heavy, but if served in a a very thin slice it's very tasty!
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!
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