Closer Weekly



Serves 8

12⁄3 cups plus 1 tbsp. all-purpose flour 2⁄3 cup powdered sugar 11 ⁄4 cups almond flour 2 sticks unsalted butter, room temperatur­e

2 egg yolks, beaten Pinch sea salt

3⁄4 cup sugar

2 large eggs

1 tsp. almond extract

3 rhubarb stalks, cut into pieces 2 tbsp. acacia honey, warmed

1. In a stand mixer, mix 12 ⁄3 cups flour, powdered

1 sugar, ⁄4 cup almond flour, 1 stick butter, egg yolks and salt on low until dough forms. Shape into disc, wrap in plastic; chill 1 hr.

2. Remove; wait 30 min. Heat oven to 400°F.

3. Roll dough to a 12" circle. Press into a 9" tart pan with removable bottom. Poke holes in dough, line with parchment and fill with weights; bake 10 min. Remove weights and parchment; bake 12 min. Cool on a rack.

4. Whisk sugar and 1 stick butter 4 min. Add eggs, remaining flours and almond extract.

5. Fill tart shell. Press in rhubarb. Bake 30 to 35 min. Cool on a rack.

6. Brush with honey. Serve with ice cream.

PER SERVING: 485 cal, 6g protein, 55g carbs, 2g fiber, 33g sugar, 28g fat

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