Strawberry Rhubarb Almond Shortbread Tart

Indulge in the deliciousness of this Paleo-friendly Strawberry Rhubarb Almond Shortbread Tart. The almond flour shortbread crust pairs perfectly with the sweet and tangy strawberry-rhubarb filling. Its a delightful treat for any occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup strawberries, sliced
• 1 cup rhubarb, chopped
• 2 tablespoons honey
• 1 tablespoon arrowroot powder
• 1/4 cup sliced almonds

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt

Mix until a dough forms

Press the dough evenly into a tart pan to create the crust

Use a fork to prick the bottom of the crust to prevent bubbling during baking

Bake the crust in the preheated oven for 10-12 minutes, or until its lightly golden brown

Remove from the oven and let it cool

In a saucepan, combine strawberries, rhubarb, honey, and arrowroot powder

Cook over medium heat, stirring occasionally until the mixture thickens and the fruit is tender, about 5-7 minutes

Pour the strawberry-rhubarb filling into the cooled tart crust, spreading it evenly

Sprinkle sliced almonds on top of the filling

Return the tart to the oven and bake for an additional 10-12 minutes until the almonds are lightly toasted

Remove from the oven and let the tart cool completely before slicing and serving

Enjoy your Paleo Strawberry Rhubarb Almond Shortbread Tart