Description
A beautifully rustic dessert combining tart rhubarb and nutty almonds in a buttery pastry. This elegant treat is simple to prepare and perfect for spring gatherings.
Ingredients
Scale
- 1 sheet puff pastry or shortcrust pastry, thawed
- 1 cup (100g) sliced rhubarb, trimmed and cut into 1-inch pieces
- 1/2 cup (100g) granulated sugar
- 1/2 cup (50g) almond flour
- 1/4 cup (25g) sliced almonds
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg, beaten (for egg wash)
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, toss the rhubarb pieces with granulated sugar and cornstarch. Set aside.
- In another bowl, cream together butter, almond flour, and vanilla extract until well blended.
- Roll out the pastry onto the prepared baking sheet. Spread the almond mixture over the center, leaving a 2-inch border around the edges.
- Arrange the rhubarb over the almond mixture. Sprinkle with sliced almonds.
- Fold the pastry edges over the filling to create a rustic galette shape. Brush edges with egg wash.
- Bake for 35-40 minutes, or until pastry is golden brown and filling is bubbling.
- Cool slightly before dusting with powdered sugar and serving.
Notes
- You can substitute rhubarb with other tart fruits like berries or plums.
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
- Using store-bought pastry keeps this dessert quick and easy.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: rhubarb almond tart, rustic galette, rhubarb dessert, almond pastry