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Coconut Rhubarb Tart

Prep Time30 minutes
Bake Time40 minutes
Total Time2 hours
Course: Dessert
Keyword: pie, rhubarb
Servings: 8 slices
Cost: $2-3

Ingredients

Pâté Sucrée

  • 4 Tbsp unsalted butter, melted
  • 2 Tbsp coconut oil
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1-1/4 cup flour
  • 1 large egg, beaten

Frangipane

  • 2 Tbsp unsalted butter softened
  • 2/3 cup sugar
  • 1 cup almond flour
  • 1/4 cup almond meal
  • 2 Tbsp flour
  • 1/2 tsp vanilla extract
  • 1/4 cup shredded coconut, toasted (plus more for optional topping)
  • 2 large eggs
  • 4 rhubarb stalks

Instructions

  • Pâté Sucrée: Mix together all the crust ingredients until just combined. If too wet, add a little bit of flour and if too dry, add a little of water. It should not be sticky, but able to be shaped into a smooth ball of dough. Flatten into a disk and chill for 30 min.
  • Frangipane: Mix all the frangipane ingredients together and set aside.
  • Chop the rhubarb. Any style works, but for this geometric pattern, cut at the 60 deg angles for each piece in a rhombus (4 equal side lengths). Also, ensure each piece is at least 1 square inch so the rhubarb can maintain its form.
  • Preheat oven to 350ºF.
  • Assembling: Roll out the dough to a 12 inch diameter and fit it into a 9" tart pan. Spread the frangipane evenly along the bottom of the lined tart. Arrange rhubarb pieces on top as desired. Bake for 40 min until crust becomes golden brown. Remove from oven and cool.
  • Once tart has cooled, slice and serve. Top off with some coconut flakes, if desired. Enjoy!