Strawberry and rhubarb tart
Try this delicious tart recipe made with fresh summer fruits.
- 250g strawberries
Ingredients for the sweet pastry
- 250g flour
- 70g sugar
- 120g butter
- 1 egg
- 1 pinch of salt
Ingredients for the stewed rhubarb
- 300g peeled rhubarb
- 40g brown sugar
- Dough preparation: soften the butter and mix with the sugar and salt in a bowl. Add the egg and mix until smooth. Add the flour and mix to obtain a uniform ball of dough. On the work surface, knead the dough until it becomes shiny. Put the ball of dough in plastic wrap and refrigerate for 1 hour. Roll out the dough to a thickness of 3mm and cut out circles equivalent to the diameter of your molds. Line the pie shells, then prick the bottom of each shell and blind bake the dough for 15 mn at 170 ° C (placing a few beans on the bottom of each pie shell to prevent the dough from swelling).
- Stew the rhubarb in a saucepan over medium heat with the brown sugar. Store in the fridge.
- Dressing: once the bottom of the tart is cooked, cooled and unmolded, garnish with the stewed rhubarb and top with pieces of strawberries.