12 tbsp unsalted butter, browned (reduced down to 113g)sub with 8 tablespoon melted butter (113g)
2calmond flour (224g)
¼ cgranulated sugar (50g)
½ tsp salt
strawberry rhubarb jam
1 ½ cstrawberries, quartered with leaves and stems removed
1crhubarb, sliced into ½" slices (~ 2 large stalks)
½ cwater
1cgranulated sugar (200g)
tahini mascarpone
8oz mascarpone, room temperature
½ ctahini, well stirred (112g)
⅓ csugar (74g)
1large egg, room temperature
1tsp vanilla extract
¼tsp almond extract
tahini oat crumble
1coats (90g)
½call purpose flour (60g)sub with flour of choice
¾clight brown sugar (165g)
½ cunsalted butter, melted (113g)
½tsp ground cardamon
½ tsp salt
Instructions
brown butter almond flour crust
Line 8X8 baking pan with parchment paper and preheat oven to 350F. Whisk together dry ingredients. Set aside.
To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into dry ingredients (almond flour, sugar and salt). MIx well to combine. Press into parchment lined baking pan. Bake at 350F for 10 minutes. Cool to room temperature.
strawberry rhubarb jam
Combine all ingredients in a medium sauce pan. Bring to a boil. Reduce down to simmer and cookfor 25-30 minutes. Jam should easily coat the back of the spoon or spatula. Pour into measuring cup. It should measure about 1 cup. If its significantly over, cook down a bit longer. Let cool to room temperature, about 20 minutes.
tahini mascarpone
In a stand mixer, fitted with whisk attachment, whisk together sugar, tahini and mascarpone until smooth and creamy. Go slowly at first. Going too fast at the beginning can break the cheese. Once fully incorporated, increase to medium speed, then to high for 3-4 minutes. Add egg and extracts. Whisk addtional minute.
oat crumble
Mix all ingredients together using your hands. It should resemble a coarse crumble, with some small sand like pieces and some larger pebble size pieces. Place in fridge until ready to top with bars.
assembling the bars
Spread tahini mascarpone layer on top of the cooled par baked almond flour crust. Drop spoonsful of cooled jam on top of the tahini mascarpone. Spread the jam, without moving the tahini mascarpone. Top with the chilled crumble topping. Bake at 350F for 25-30 minutes. Remove from the oven. Cool to room temperature. Chill in the fridge for 3-4 hours.