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Paleo Strawberry Rhubarb Tarts

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You won’t be disappointed you made these flaky and mouth-watering tartlets. 

Ingredients

Scale

For the crust

  • 3 cups (288g) blanched almond flour
  • 1 cup (113g) tapioca flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter or coconut oil, room temperature
  • 1 large egg

For the filling

  • 3 cups fresh red rhubarb chopped into 1” pieces
  • 3 cups fresh strawberries de-stemmed, washed and quartered
  • 2/3 cup coconut sugar
  • 3 tablespoons tapioca starch
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg white, beaten with 1 tablespoon water

Instructions

  1. Combine the almond flour, tapioca flour, coconut sugar, salt, and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of the coarse meal.
  2. In a small bowl, whisk the egg and then add to the dry ingredients. Pulse/mix again until the dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
  3. Divide the dough into four equal pieces and form into flat, round discs. Wrap each dough disc in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
  4. When you’re ready to bake, preheat the oven to 425°F.
  5. Roll out one round of dough in between two sheets of parchment or on a silicone baking mat into a 5-inch circle. Carefully lay the dough into a 4″ tart pan. If the dough breaks, don’t worry! Just press it back into place and repair any holes/cracks that may have formed. Place in the freezer while preparing the filling.
  6. Mix together the rhubarb, strawberries, coconut sugar, tapioca starch, zest, and juice of lemon, cinnamon, nutmeg, allspice, salt, and vanilla. Mix well in a large bowl and pour out into chilled crust.
  7. Repeat step #5 with the remaining three rounds of dough. Gather the scraps of dough and press them into one more circle. Then, use a pizza cutter or a knife to cut 1/4-inch strips. PS – I had trouble with latticework, but if you are a wizard, go for it.
  8. At this point, I recommend putting the cut strips back into the refrigerator for about 10 minutes to firm back up – it will make them easier to work with and reduce breakage. Use your chilled dough strips to cover the tart with a latticework crust…or you can get creative. Be extra careful when folding the strips – the lack of gluten in the crust makes the dough much more susceptible to breaking, but if it does, just press the strips back into place.
  9. Using a silicone pastry brush, brush the crust with the egg white beaten with water.
  10. Place the tarts on a baking sheet and bake 15 minutes at 425°F. Reduce the temperature to 350°F, and continue baking for 30-35 minutes or until the tarts are golden brown on top and the filling is bubbling. Tent with foil if the tarts start to brown too quickly!
  11. Let cool for at least 1 hour before serving. Serve warm or chilled. Keep any leftovers stored in the refrigerator.

Keywords: paleo tartlet, rhubarb tart, delicious paleo dessert, paleo dessert, keto dessert, low-glycemic, low sugar dessert,

Find it online: https://life-in-bloom.com/paleo-strawberry-rhubarb-tarts/