Sweet Tart of Rhubarb and Strawberries

Ingredients

  • vegetable cooking spray
  • 1 1/2 cups + 1/3 cup macadamia nuts or whole raw almonds
  • 1 cup all-purpose flour
  • 2/3 cup barley flour, divided
  • 1/3 cup + 2 tablespoons confectioner's sugar, divided
  • 1/4 teaspoon sea salt
  • 2 tablespoons unsalted butter, chilled and cut into small dice
  • 2 tablespoons ice water
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 cups rhubarb, cut into 1-inch lengths
  • 1 quart fresh strawberries, washed, dried and cut in half

Preparation

  1. Preheat the oven to 400 F. Lightly oil an 11-inch removable tart pan bottom.
  2. In the bowl of a food processor fitted with the steel "S" blade, add 1 1/2 cup nuts through the feed tube while the machine is running. Process until the nuts are finely ground. Add all-purpose flour, 1/3 cup barley flour, 1/3 cup confectioner's sugar and salt, pulsing to combine. With the machine running, gradually add the butter. Pulse to blend ingredients. Turn on the machine again and slowly pour in water until the mixture is the consistency of pie crust dough. Do not over-process or the crust will be tough. Form dough into a disc shape and refrigerate for at least 30 minutes or overnight.
  3. Meanwhile, re-fit the food processor with the bowl and blade and add the remaining nuts, remaining barley flour, granulated sugar and cinnamon. Process until quite finely ground. Set aside.
  4. Remove the outer ring from a removable-bottom tart pan and set it aside. Put the base of the pan on a wet paper towel on the countertop to stop it from sliding . Place the dough in the middle of the base. Place a sheet of parchment paper on top of the dough and using a rolling pin, roll out to 1-inch beyond the outer edge of the pan base. Using a dough scraper or large metal spatula, carefully ease the dough off the counter and pick up the whole base with the dough on it and set it into its outer ring. Gently fit the dough into the pan, patching areas that look thin from areas that look thick. It doesn't have to be perfect! Cover with parchment paper again, gently pressing it into the dough.
  5. Preheat oven to 400 F and bake tart crust, with parchment paper still on the dough, for 10 minutes. Remove the parchment paper and cool completely on a rack. When the tart crust is cool, distribute the food processor mixture evenly over it. Arrange the rhubarb in concentric circles, as close together as possible, on top. Return to the oven and bake an additional 20 - 25 minutes or until the rhubarb is tender when pierced with the tip of a paring knife. Allow to cool.
  6. When tart is cool, top with the strawberries in a similar concentric circle pattern. Sprinkle confectioner's sugar on top to dust the strawberries just before serving.
  7. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018

Categories

  • Dessert
  • Fruit
  • Vegetarian

Nutrition Information

Serves
12
Calories
276.00
Total Fat (g)
17.00
Saturated Fat (g)
3.00
Sodium (mg)
43.00
Total Carbohydrates (g)
29.00
Dietary Fiber (g)
5.00
Protein (g)
4.00
Cholesterol (mg)
5