Place the dough into the tart pan, and if you have excess dough hanging off the side of the tart pan, use your rolling pin to roll over the tart pan, It will force the dough to cut off where you want it to. Place the disc between them and begin to roll out your dough to the necessary size of your tart pan. Once the dough has properly chilled, you will need two pieces of parchment paper.You will want to then cover it completely and place in the fridge for 1 to 2 hours. Remove your dough from the food processor and cover in plastic wrap (or an eco-friendly alternative) and flatten into a disc.If it does not do this with 4 tablespoons, add 1 more and that will do the trick. After 4 tablespoons, it should start to form a ball of dough. Once you have added 3 tablespoons, you should see it start to look really crumbly. Now, one tablespoon at a time, while you are pulsing your dough, add your water.You want the butter to still be visible and be around the size of a pea. Add your butter to your food processor and pulse a few times.I like to quarter mine as it make it easier to pulse. You are going to want to cut your butter up into cubes.Add your rice flour, psyllium husk, salt, tapioca starch, potato starch, and pulse a few times.Honestly, for how yummy this dessert is, it really does not get much easier than this. What I love the most about this recipe is how easy it is to make. ½ cup almond flour (this is the same thing as almond meal- it works just as well).½ cup (1 stick or 8 tbsp) unsalted butter- room temperature.4-5 tablespoon water (ice cold or cold being best).½ cup unsalted butter ( 8 tbsp- cold and diced).You can see my recipe for pear and frangipane tart here. I use this crust for all of my tart recipes. I am happy to report that I have! What will you need for this rhubarb tart recipe?
Rhubarb tart recipe free#
I just had to perfect a gluten free crust recipe before I could proceed. She has a beautiful picture and recipe for a rhubarb tart and I was mesmerized by how she placed the rhubarb atop the tart. When I really started to bake, one of the pages that stuck out to me (as she had gluten free variations on some of her recipes) was Wife Mama Foodie. I have a couple of accounts on instagram that I have followed for many years for inspiration. I love it still and often if I make it will give it to my neighbors (as I do with most of my baked goods – so Josh and I don’t consume everything. Strawberry rhubarb galettes with thyme became a regular summer recipe. I may have been inspired by Molly Yeh’s love of rhubarb as she worked with it a significant amount, and has her own rhubarb patch. Once my life in Richmond began and I started experimenting with baking, I remember my first rhubarb season and I thought “you know what, it is time to give rhubarb another go”.
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