Rustic strawberry-rhubarb tart by Laurent Mariotte
- Total time
- 4 h 20
- servings
- 6 servings
- Dish type
- Other
Auto-translated · View original
Prep
30 min
Cook
50 min
Total time
4 h 20
Ingredients
Ingredients
- 800 g 800 g rhubarb
- 200 g 200 g strawberries
- 100 g 100 g blond sugar
- 1 1 pistachio handles
- 250 g 250 g flour
- 125 g 125 g soft butter
- 125 g 125 g soft butter
- 50 g 50 g blond sugar
- 1 c. à café 1 teaspoons of ginger powder
- 10 cl 10 cl of water
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 10 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Preheat oven to 170°C
- 2
Collect the ingredients for the broken dough in a salad bowl except water. Stain the mixture and add the water.
- 3
Work the dough and store for two hours in the refrigerator.
- 4
Peel the rhubarb briefly and cut into 2 cm long sections. Sprinkle half of these sections with half of the sugar and let it go.
- 5
In a small hopper, cook the rest of the rhubarb over low heat with the remaining sugar to obtain a compote.
- 6
Remove the dough from the refrigerator and spread it 3 mm thick. Slip it on an oven plate covered with baking paper.
- 7
Tap the cold rhubarb compote pie bottom and dispose of the rhubarb sections.
- 8
Fold the edges of the dough, sprinkle with a little sugar and bake for 40 minutes.
- 9
Peel the strawberries, cut them in half and place them on the pie. Crunch the pistachios and sprinkle on the pie before serving.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!