Description
There’s a charming simplicity in a Rustic Rhubarb and Strawberry Tart that evokes the essence of a country garden in full bloom. This delightful tart combines the tartness of rhubarb with the sweetness of fresh strawberries, nestled in a buttery crust and topped with a sprinkle of almond slivers. It’s a dessert that not only tastes of summer but also looks like a piece of edible art.
The beauty of this tart lies in its versatility; it’s perfect for any occasion, whether it’s a casual brunch or an elegant dinner party. The combination of fresh, vibrant flavors and a flaky, buttery crust makes it a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients
Pâte à tarte:
200 grams of wheat flour (T45 or T65)
75 grams of cold demi-sel butter
40 grams of sugar (white or brown)
1 egg
40 ml of cold water
Filling:
350 grams of rhubarb
500 grams of strawberries
15 grams of cornstarch (Maïzena)
30 grams of sugar (white or brown)
2 tablespoons of lemon juice
30 grams of almond powder
1 egg yolk
3 tablespoons of slivered almonds
Instructions
Mix all the crust ingredients in a bowl and knead until a smooth dough forms. Wrap and refrigerate for at least 30 minutes.
Preheat the oven to 195°C, with both bottom and top heat.
Wash and prepare the strawberries and rhubarb. Cut strawberries into halves or quarters and rhubarb into 2 cm pieces.
Toss the fruits with cornstarch, sugar, and lemon juice in a bowl.
Roll out the dough into a 35cm diameter circle, prick it, and sprinkle almond powder, leaving a 5-6cm edge.
Place the fruit mixture on top of the almond powder.
Fold the edges of the tart, brush with an egg yolk, and sprinkle with slivered almonds.
Bake in the lower part of the oven for about 35 minutes, until the bottom is cooked and the top is golden.
Serve warm as is, or with yogurt, whipped cream, or vanilla ice cream.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 380 kcal