STRAWBERRY & RHUBARB TART

By DeliciouslyDished

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Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup cold unsalted butter, cut into pieces
• 1-2 tablespoons ice water
• 5 stalks rhubarb, sliced
• 2 tablespoons sugar
• 1 pint hulled strawberries

Details

Adapted from sweetpaulmag.com

Preparation

Step 1

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.