Directions

Crust

1. Preheat oven to 350F (177C)

2. In a large mixing bowl, whisk together the dry ingredients. Mix the almond extract with 6 tablespoons of water. Set aside 2 tablespoons if needed.

3. Add six tablespoons plus almond extract to the dry mixture and mix with your hands until it feels moist. If it is too crumbly, add 1-2 more tablespoons of water. Then form it into a ball.

4. Put parchment paper down on the counter and put the dough on the parchment paper. Roll out the dough into a flat disk shape.

5. Place the dough into the tart pan and press the dough to fit all across the bottom and up all the sides. Use a sharp knife to cut the top of the dough off evenly if any of it is above the tart pan. You want a smooth edge as this will be exactly how it looks when it is baked.

6. Use the tines of a fork to puncture the bottom dough to give it venting and prevent doming.

7. You can place the pie tin directly into the oven or place it onto a cookie sheet to make it easier to retrieve without disturbing the crust and prevent spilling when the filling is added.

8. Bake for 15 minutes until light brown. It will bake some more when you add the filling and do the final bake, so do not overbake.

Filling

1. While the tart crust is baking, place all ingredients into a saucepan and cook over medium heat stirring often for about 10-15 minutes until the mixture becomes thick and the rhubarb has fallen apart. Set aside and allow to cool.

2. My finished weight of the filling was 540 grams or approximately 2 ¾ cups.

Top

1. Determine the design for the top, see how this one is laid out on the cutting board. Measure carefully and allow slack as the pieces are going to move slightly when laid onto the tart.

2. Mix the sugar or monkfruit with water.

3. Cut desired shapes and sizes. Trimming may be required. Preferably using a pastry brush or your fingers, brush the tops of each piece that will be on top of the filling with the sugar/water mixture. This will assure they do not dry out in the oven.

Assembly

1. Pour the filling into the baked tart shell and evenly distribute it along the bottom and it should come up about halfway up the tart shell.

2. Place the top pieces carefully on top of the filling. Do not press or they may sink. Carefully arrange them as it is difficult to pull them out and rearrange them.

3. Bake for 15-20 minutes or until the rhubarb looks cooked and the top of the crust is golden brown.

4. Remove and cool on wire rack. Cut when cool.