Recipes / Rhubarb tart
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Rhubarb tart
Homemade rhubarb tart with a gentle almond filling.
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Ingredients
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Step 1
Rub the diced butter into the flour. Add the egg and sugar. Bring the dough together, wrap and refrigerate for about 1 hour.
Step 2
Roll out on a floured surface and line the tin. Preheat the oven to 180°C.
Step 3
Peel and cut the rhubarb. Put in a sieve over a bowl and sprinkle with 150 g of sugar. Leave for 30 minutes while the pastry rests, then drain.
Step 4
Pre-bake the pastry for 10 minutes. Whisk the eggs with 100 g of sugar, then add the ground almonds and milk.
Step 5
Spread the rhubarb over the pastry, pour in the filling and bake for another 20 minutes at 180°C. Leave to cool.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
A little kitchen tip
Let the rhubarb drain for 30 minutes while the pastry rests. Drain well before filling the tart.
