STRAWBERRY & RHUBARB TART

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STRAWBERRY & RHUBARB TART

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup all-purpose flour

  • ½

    cup almond flour

  • ½

    teaspoon salt

  • 1

    tablespoon granulated sugar

  • ½

    cup cold unsalted butter, cut into pieces

  • 1-2

    tablespoons ice water

  • 5

    stalks rhubarb, sliced

  • 2

    tablespoons sugar

  • 1

    pint hulled strawberries

Directions

1.In a large bowl, add flour, almond flour, salt, sugar and butter. 2.Use your fingers and work the butter into the flour. The result should be a crumbly mixture. 3.Add the water a little at a time and work the dough quickly together. 4.Press into a10 inch large greased tart tins and chill in the refrigerator for 1 hour. Prick the bottom with a fork bake in 375 F oven for about 15 minutes or until golden. 5.Cool on a wire rack. 6.In a saucepan heat up rhubarb and sugar, cook until the rhubarb start to soften. 7.Stir in the strawberries. 8.Fill the crust with the mixture and serve while warm a la mode.


Nutrition

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