Honey  Rhubarb Tart


Tart crust: – 1.5 cups almond flour (160 g) – 2 TBs arrowroot flour – Pinch salt – 3 TBs maple syrup or honey – 3 TBs coconut oil – 2 tsps vanilla extract

Rhubarb filling: – 2 cups rhubarb stalks cut the width of your rectangular tart pan or the diameter of your round tart pan (if using) – 2-3 TBs honey or maple, if making vegan – Zest of half a lemon

Preheat oven to 325F. Oil or butter baking pan for easy removal.

In a large bowl, blend flours and salt. Add remaining ingredients and mix until a soft dough is formed. Shape into a ball and wrap in plastic wrap. Chill in fridge for about 15 minutes.

When dough has cooled enough to work, roll between two pieces of wax paper or plastic wrap into a thin shape to match the desired pan.

Place dough into tart pan. Arrange rhubarb stalks horizontally if using a rectangular pan, or going out like the spokes of a wheel if using a round tart pan.

Drizzle with honey and lemon zest.

Bake for 25-30 minutes, until dough is golden and rhubarb has softened. Let cool in pan before removing.