Tarte à la rhubarbe maison

Name: Tarte à la rhubarbe maison
Ingredients: 150 g beurre (82% de matière grasse); 90 g sucre glace; 30 g poudre d'amandes; 1 g sel; 1 oeuf; 250 g farine T55; 600 g rhubarbe; 50 g sucre pour faire dégorger la rhubarbe; 50 g sucre pour la garniture; 2 oeufs; 100 g crème entière (30% MG); 20 g poudre d’amande; 20 g fécule de maïs; 1 g sel; gouttes vanille liquide

Serves 1

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Tarte à la rhubarbe maison

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Serves 1

Directions

1Cut the rhubarb.
2Peel the rhubarb.
3Cut the rhubarb into small cubes.
4Put the rhubarb in a colander, sprinkle sugar on top, mix a little and leave to drain for 1 hour.
5Make a sweet dough.
6Add the flour last, mix as soon as you no longer see flour, and stop.
7Film the dough, flatten it a little and leave it to rest for 1 hour in the refrigerator.
8Essorer the rhubarb in paper towels.
9Take a tart dish, butter it, and put a little baking paper in the bottom.
10Roll out the dough and place it in tart fund.
11Stick the edges and then remove the excess with the knife blade.
12Prick the tart dough a little.
13Prepare the filling for the tart.
14Put the rhubarb in the tart.
15Pour the filling over the top.
16Bake in a preheated oven at 180°C / 356°F for about 40 minutes.
17Leave to cool.
18Unmold.
19Apply a little glaze to the tart to make it shine.

Ingredients

150 g beurre (82% de matière grasse)
90 g sucre glace
30 g poudre d'amandes
1 g sel
1 oeuf
250 g farine T55
600 g rhubarbe
50 g sucre pour faire dégorger la rhubarbe
50 g sucre pour la garniture
2 oeufs
100 g crème entière (30% MG)
20 g poudre d’amande
20 g fécule de maïs
1 g sel
gouttes vanille liquide

Equipment

knifecutting boardcolandercupmixing bowlmixerplastic filmrefrigeratorkitchen papertart dishoven

Tips

How to properly drain the rhubarb to prevent it from soaking the dough.
The perfect balance between sweetness and acidity.
Tip for even cooking and crispy dough.

Tarte à la rhubarbe maison

Serves 1

facebook.com

Tarte à la rhubarbe maison

facebook.com

Serves 1

Directions

1Cut the rhubarb.
2Peel the rhubarb.
3Cut the rhubarb into small cubes.
4Put the rhubarb in a colander, sprinkle sugar on top, mix a little and leave to drain for 1 hour.
5Make a sweet dough.
6Add the flour last, mix as soon as you no longer see flour, and stop.
7Film the dough, flatten it a little and leave it to rest for 1 hour in the refrigerator.
8Essorer the rhubarb in paper towels.
9Take a tart dish, butter it, and put a little baking paper in the bottom.
10Roll out the dough and place it in tart fund.
11Stick the edges and then remove the excess with the knife blade.
12Prick the tart dough a little.
13Prepare the filling for the tart.
14Put the rhubarb in the tart.
15Pour the filling over the top.
16Bake in a preheated oven at 180°C / 356°F for about 40 minutes.
17Leave to cool.
18Unmold.
19Apply a little glaze to the tart to make it shine.