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Rhubarb Almond Tart | occasionallyeggs.com #veganrecipes #spring

Rhubarb Almond Tart

An easy, healthy vegan rhubarb tart with almond & kamut flour, maple syrup, and pistachios. The simple press in base makes it so easy to put this together.

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

For the crust

  • 1 cup kamut flour*
  • 1/2 cup almond meal
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil**
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons nondairy milk

For the filling

  • 3 cups rhubarb washed and cut into small pieces
  • 3 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • A handful of raspberries
  • 1/4 cup chopped pistachios or sliced almonds

Instructions

  1. Line a 20 cm/8 inch round pan with parchment paper, or grease a tart pan with coconut oil.
  2. In a large bowl, combine the kamut flour, almond meal, and salt, breaking up any clumps.
  3. Add the coconut oil and mix with your fingers until it resembles coarse crumbs. Add in the maple syrup and milk, and stir with a wooden spoon until it starts to come together. It won't form a ball, but it should hold when you press it together with your fingers without feeling really sticky. If it's very dry you can add another tablespoon of milk.
  4. Crumble the dough into the pan in an even layer, and press it down from the centre and up the edges to get an approximately even thickness throughout. You can trim the edges if you'd like a cleaner edge, or leave them for a more rustic tart.
  5. Poke the base of the tart with a fork several times and place it in the fridge for at least 30 minutes. While the tart shell is cooling, preheat the oven to 350F/180C. Bake the shell for ten minutes. This is called a blind bake, and it helps to keep it crispy once the filling is added.
  6. While the shell is in the fridge, prepare the filling. Combine the rhubarb, maple syrup, lemon juice, and vanilla in a medium bowl. Let it sit until the shell is done with the blind bake.
  7. Add the filling to the tart shell and bake for an additional 30-35 minutes, or until the rhubarb is soft and the edges of the tart are golden. Tuck the raspberries into the tart and top with the nuts. Place the tart on a rack and cool for at least 15 minutes before cutting and serving. It keeps well in the fridge for a few days, and will be easier to cut when it's cold.

Notes

* I haven't tested this with other types of flour, but I'm sure it would work with spelt, and could probably be made gluten free. Let me know in the comments if you try it!
** Use solid, room temperature coconut oil, not liquid.