Rustic strawberry-rhubarb tart by Laurent Mariotte

Ingredients

For 6 servings

• •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

Method

1. 1.Preheat oven to 170°C
2. 2.Collect the ingredients for the broken dough in a salad bowl except water. Stain the mixture and add the water.
3. 3.Work the dough and store for two hours in the refrigerator.
4. 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. 5.In a small hopper, cook the rest of the rhubarb over low heat with the remaining sugar to obtain a compote.
6. 6.Remove the dough from the refrigerator and spread it 3 mm thick. Slip it on an oven plate covered with baking paper.
7. 7.Tap the cold rhubarb compote pie bottom and dispose of the rhubarb sections.
8. 8.Fold the edges of the dough, sprinkle with a little sugar and bake for 40 minutes.
9. 9.Peel the strawberries, cut them in half and place them on the pie. Crunch the pistachios and sprinkle on the pie before serving.