Vanilla Lavender Almond Tart with Honeyed Rhubarb

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup almond flour
• 1 cup granulated sugar
• 1 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1 large egg yolk, beaten

• 1 cup almond flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp dried lavender, lightly crushed

• 2 cups rhubarb, cut into 1-inch pieces
• 1 cup honey
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp lemon zest, grated

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   For the crust, combine all-purpose flour, almond flour, sugar, and salt in a bowl. Add cold butter and mix until the mixture resembles coarse crumbs. Add the beaten egg yolk and mix until the dough comes together.
3. 03
   Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork and chill in the refrigerator for 15 minutes.
4. 04
   Bake the crust for 15 minutes, then remove from oven and set aside to cool slightly.
5. 05
   For the almond filling, beat together almond flour, sugar, and softened butter until smooth. Add eggs, vanilla extract, and lavender, mixing until fully incorporated.
6. 06
   Pour the almond filling into the pre-baked crust, smoothing the top with a spatula.
7. 07
   Bake the tart for 25-30 minutes until the filling is set and lightly golden. Let cool on a wire rack.
8. 08
   Meanwhile, prepare the honeyed rhubarb by combining rhubarb, honey, lemon juice, and lemon zest in a saucepan. Cook over medium heat until the rhubarb is tender but holds shape, about 8-10 minutes.
9. 09
   Let the rhubarb mixture cool slightly, then arrange it over the cooled tart. Serve warm or at room temperature.