Get ready to transform your kitchen into a gourmet paradise with this irresistible Almond Rhubarb Pastry that promises to tantalize your taste buds and impress even the most discerning dessert lovers! Imagine a golden, flaky crust embracing tart, sweet rhubarb and nutty almond flavors – this isn't just a dessert, it's a culinary experience that will transport you to a world of pure deliciousness. Whether you're a baking novice or a seasoned pastry chef, this recipe is your ticket to creating a show-stopping treat that looks like it came straight from a professional bakery.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup almond flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine chopped rhubarb, sugar, almond flour, cornstarch, and vanilla extract. Gently mix until the rhubarb is evenly coated with the dry ingredients.
- Roll out the pre-made pie crust on the prepared baking sheet, creating a flat circular base with enough room for folding edges.
- Spread the rhubarb mixture in the center of the pie crust, leaving approximately 2 inches of border around the edges.
- Carefully fold the edges of the pie crust inward, creating a rustic, free-form tart shape that partially covers the rhubarb filling.
- Brush the exposed pie crust edges with beaten egg, which will help create a golden, glossy finish during baking.
- Place the pastry in the preheated oven and bake for 35 minutes, or until the crust is golden brown and the rhubarb filling is bubbling.
- Remove from oven and let cool for 15 minutes before slicing. Serve warm or at room temperature.
Tips
- • For the most vibrant flavor, choose fresh, crisp rhubarb with a bright pink or red color. • Make sure your pie crust is cold when you start working with it to ensure maximum flakiness. • Don't skip the egg wash – it's the secret to that gorgeous golden-brown, glossy finish. • Let the pastry cool slightly before serving to allow the filling to set and prevent burning your mouth. • Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch. • If rhubarb is out of season, you can substitute with strawberries or a mixed berry blend. • Use parchment paper to prevent sticking and make clean-up a breeze.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 25mg
