Paleo rhubarb tart with honey {GF, Paleo}

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Paleo rhubarb tart with honey {GF, Paleo}

This beautiful honey paleo rhubarb tart is so delicate, it will help paint your whole spring pink. A perfect gluten free & low fodmap dessert.

Course baking, Dessert

Cuisine Healthy, North American

Keyword easy, gluten-free, honey, low fodmap, maple syrup, paleo, quick, rhubarb, simple, spring, summer

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 294kcal

Author Ksenia Prints

Equipment

Tart pan with removable bottom

Ingredients

Tart crust (recipe from My Paleo Patisserie by Jenni Hulet):

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 (if using), or the diameter of your round tart pan (if using)
2-3 TBs honey or maple, if making vegan
Zest of half a lemon

Instructions

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.

Nutrition