Rhubarb tart

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Rhubarb tart

Preparation time: 20 min, cooking time: 30 min

For the dough:

[ingredients title=”Ingredients”]

• 150g flour
• 60g of soft butter cut in pieces
• 50g of water
• 1 tsp of sugar
• 1 pinch of salt

[/ingredients]

For the almond cream:

[ingredients title=”Ingredients”]

• 80g of almond powder
• 50g of sugar
• 1 pack of vanilla sugar
• 3 eggs
• 200ml of cream

[/ingredients]

To prepare rhubarb:

[ingredients title=”Ingredients”]

• 5 Stems of rhubarb
• Sugar

[/ingredients]

PREPARATION

• Cut rhubarb in pieces the size of your pie dish (I chose a rectangular dish) .
• Cut each piece in 2 lengthwise if they are too thick.
• Rinse the pieces of rhubarb with clear water and place them in a dish.
• Sprinkle the pieces of rhubarb with sugar and let it soften.
• In the bowl of a robot, pour the flour, butter, water, sugar and salt.
• Mix the whole until the dough forms a ball.
• Wrap in film paper and place in the refrigerator.
• Preheat the oven to 180 ° C.
• In a bowl, mix the almond powder, sugar, eggs and cream. Take out the dough from the refrigerator and spread with a rolling pin.
• Place the dough in the mould.

• Sprinkle the dough with almond powder.

• Pour the almond cream.

• Place the pieces of rhubarb one by one, taking care to put the coloured part face up.

• Sprinkle with sugar.
• Bake for 30 min or until the cream is well done and golden.
• Let cool and enjoy.

Imprimer

Rhubarb tart

Preparation time: 20 min, cooking time: 30 min

Ingrédients

• For the dough:
• 150 g flour
• 60 g of soft butter cut in pieces
• 50 g of water
• 1 tsp of sugar
• 1 pinch of salt
• For the almond cream:
• 80 g of almond powder
• 50 g of sugar
• 1 pack of vanilla sugar
• 3 eggs
• 200 ml of cream
• To prepare rhubarb:
• 5 Stems of Rhubarb
• Sugar

Instructions

1. Cut rhubarb in pieces the size of your pie dish (I chose a rectangular dish) .
2. Cut each piece in 2 lengthwise if they are too thick.
3. Rinse the pieces of rhubarb with clear water and place them in a dish.
4. Sprinkle the pieces of rhubarb with sugar and let it soften.
5. In the bowl of a robot, pour the flour, butter, water, sugar and salt.
6. Mix the whole until the dough forms a ball.
7. Wrap in film paper and place in the refrigerator.
8. Preheat the oven to 180 ° C.
9. In a bowl, mix the almond powder, sugar, eggs and cream. Take out the dough from the refrigerator and spread with a rolling pin.
10. Place the dough in the mould.
11. Sprinkle the dough with almond powder.
12. Pour the almond cream.
13. Place the pieces of rhubarb one by one, taking care to put the coloured part face up.
14. Sprinkle with sugar.
15. Bake for 30 min or until the cream is well done and golden. Let cool and enjoy.