Paleo Strawberry Rhubarb Tarts

May 31, 2020May 30, 2020Diet

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Spring. Is. Here. Aren’t you elated? I certainly am. It’s the best time of the year in my opinion… when baby animals are born, the air smells fresh, and flowers can’t help but bloom.

Speaking of, I have lately been in my element, once again cooking up a storm. My business & accounting studies and heavy workload haven’t left much time for creating… but that is now changing.

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Two years ago, I moved into our current house which has less than ideal kitchen with subpar lighting. It has really affected my food photography, which is a huge bummer because I love that part! But now, I am employing my private chef services to whip up a range of healthy meals for a local farmer who grows a ton of their own food. It’s a win-win.

Their divine kitchen, farm filled with animals, and quiet property literally soothe my soul. This is going to be a fun summer, to say the least. Late July, I will be moving into a new house with a better kitchen, so this is definitely just the beginning of some new content.

About these tarts…

Originally, I wanted to make a rhubarb and strawberry paleo pie. However, the crust just proved too difficult to roll out, so I settled for tartlets. The crust is made of almond flour, tapioca flour, sea salt, grass-fed butter (you can sub coconut oil), and free-range eggs (gathered that day from happy, roaming hens). The filling is made of rhubarb (picked from the garden), strawberries, coconut sugar, spices, vanilla, and tapioca starch for thickening. Without the last ingredient, your pie will be messssssy.

With some patience, you, too can enjoy the fragrant aroma and tasty treat.

This paleo strawberry rhubarb pie is a nutritious dessert that the entire family will love. The crust is flaky and gluten-free, and the treat is sweetened with low-glycemic coconut sugar.

Paleo Strawberry Rhubarb Tarts

Preparation Time: 45 minutes
Serving Size: 4 tartlets (4”)

Ingredients

For the crust

3 cups (288g) blanched almond flour
1 cup (113g) tapioca flour
2 tablespoons coconut sugar
1/2 teaspoon kosher salt
3/4 cup unsalted butter or coconut oil, room temperature
1 large egg

For the filling

3 cups fresh red rhubarb chopped into 1″ pieces
3 cups fresh strawberries de-stemmed, washed and quartered
2/3 cup coconut sugar
3 tablespoons tapioca starch
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
1 teaspoon vanilla extract
1 egg white, beaten with 1 tablespoon water

Instructions

Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
In a small bowl, whisk the egg and then add to the dry ingredients. Pulse/mix again until the dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
Divide the dough into four equal pieces and form into flat, round discs. Wrap each dough disc in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
When you’re ready to bake, preheat oven to 425°F.
Roll out one round of dough in between two sheets of parchment or on a silicone baking mat into a 5-inch circle. Carefully lay the dough into a 4″ tart pan. If the dough breaks, don’t worry! Just press it back into place and repair any holes/cracks that may have formed. Place in the freezer while preparing the filling.
Mix together the rhubarb, strawberries, coconut sugar, tapioca starch, zest and juice of lemon, cinnamon, nutmeg, allspice, salt, and vanilla. Mix well in a large bowl and pour out into chilled crust.
Repeat step #5 with the remaining three rounds of dough. Gather the scraps of dough and press them into one more circle. Then, use a pizza cutter or a knife to cut 1/4-inch strips. PS – I had trouble with latticework, but if you are a wizard, go for it.
At this point, I recommend putting the cut strips back into the refrigerator about 10 minutes to firm back up – it will make them easier to work with and reduce breakage. Use your chilled dough strips to cover the tart with a latticework crust…or you can get creative. Be extra careful when folding the strips – the lack of gluten in the crust makes the dough much more susceptible to breaking, but if it does, just press the strips back into place.
Using a silicone pastry brush, brush the crust with the egg white beaten with water.
Place the tarts on a baking sheet and bake 15 minutes at 425°F. Reduce the temperature to 350°F, and continue baking for 30-35 minutes or until the tarts are golden brown on top and the filling is bubbling. Tent with foil if the tarts start to brown too quickly!
Let cool for at least 1 hour before serving. Serve warm or chilled. Keep any leftovers stored in the refrigerator.