Rhubarb and Almond Tart Recipe | Full Circle

Ingredients

• 2 cups flour, plus extra for rolling
• ½ cup almond flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, very-cold, cut into ½-inch cubes
• 6 to 8 tablespoons ice water
• 1 teaspoon apple cider vinegar
• 1 pound (about 6 stalks) rhubarb, cut into 1-inch pieces
• ¾ cup sugar
• 2 tablespoons cornstarch
• ¼ teaspoon sea salt
• 1 lemon, zested and juiced
• ¼ cup almonds, coarsely chopped
• 1 teaspoon almond extract