3 ½ cups strawberry (525 g), hulled and quartered, plus more, sliced, for garnish
1 cup rhubarb (100 g), diced, plus more, sliced, for garnish
½ cup coconut sugar (75 g)
½ cup water (120 mL)
1 lemon, zested, plus more for garnish
2 tablespoons cornstarch, dissolved in 1½ tablespoons water
Nutrition Info
Calories 401
Fat 24g
Carbs 43g
Fiber 5g
Sugar 23g
Protein 4g
How to Make It
1. Step
Make the crust: Add the whole wheat flour, almond flour, baking powder, salt, maple syrup, water, and coconut oil to a food processor. Pulse until crumbly.
2. Step
Transfer the dough to the prepared pie dish. Using a flat-bottomed measuring cup, press the dough against the bottom and sides of the dish. Using your fingers, form the edges of the crust, then press all the way around using the tines of a fork. Work quickly, as the heat from your hands will begin to melt the coconut oil and make the crust hard to work with.
3. Step
Transfer the crust to the refrigerator to chill while you make the filling.
4. Step
Make the filling: In a medium pot over medium heat, combine the quartered strawberries, diced rhubarb, coconut sugar, water, and lemon zest. Stir and bring to gentle boil.
5. Step
Add the cornstarch slurry and stir. Simmer until the filling thickens, stirring occasionally, about 8 minutes. Remove the filling from the heat and set aside to cool slightly.
6. Step
Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) pie dish.
7. Step
Remove the crust from the refrigerator and poke holes in the bottom with a fork. Carefully pour the filling into the crust.
8. Step
Decorate the top of the tart with sliced rhubarb and strawberries.
9. Step
Bake for 30-40 minutes, or until the crust is golden brown. You can cover the edges of the crust with foil to prevent burning, then remove the foil for the last 10 minutes in the oven, if desired.
