Almond butter & rhubarb tart from Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet (page 113) by Charlotte Druckman

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Notes about this recipe

  • KCKB on June 14, 2024

    This recipe calls for some unusually specific quantities such that I would have appreciated gram measurements in addition to volume (e.g. 1/3 tsp baking soda, when many sets of measuring spoons only have 1/2 or 1/4). There are also a couple of opportunities for better efficiency: in step 1, you can simply toss the rhubarb, sugar, tapioca flour and zest in your baking dish instead of a bowl. In steps 3-5, rather than melting butter in a saucepan, then preheating your skillet and melting the last tsp butter to coat it, it makes more sense to simply melt all the butter directly in the skillet, pour off the majority into the mix for the crust and reserve the last tsp to coat the (already warm) skillet. Voila! One less bowl and saucepan to wash. And next time I make this, I’ll put a baking sheet or pizza pan on the bottom rack of the oven to catch drips from the skillet.

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