Rhubarb Tarte

DSC_0154Oh I can´t tell you how much I love baking with friends. It´s just so much fun, and meanwhile we always have great talks. Yesterday I had a nice saturday morning spending the time with my best friend baking a delicious rhubarb tarte. Since rhubarb is seasonal right now and the ones in our garden didn´t ripen yet, I bought some organic one. This recipe is really easy and as you might have noticed, I always use the same recipe for pie crust – I think it´s the perfect one. Topped with rhubarb and a cream mixture this tarte is just a summerly delight.

DSC_0134

This is what you will need:

  • 250 g  flour
  • 100g powdered sugar
  • 100g butter
  • 1 egg
  • 1 tbs. vanilla sugar
  • zest of 1 lemon
  • a pinch of salt

Put flour, salt, sugar  and butter on your working surface. Start kneading. Use your fingertips to rub the butter into the flour until no butter lumps remain. Add egg  and keep kneading until dough is smooth. Roll out dough to fit in a pie mold. Lay dough into your tin and bake in oven (oven temperature 170°) for 15 minutes.

Prepare the filling:

  • 500g rhubarb
  • 125g heavy cream
  • 1 tsp. cornstarch
  • 80g sugar
  • 2 egg yolks

Peal the rhubarb and cut into 4cm pieces. Lay the pieces of rhubarb on the baked pie crust. Combine heavy cream and egg yolks, cornstarch and sugar in a bowl and pour filling over rhubarb pieces. Bake in oven for another 30 minutes (temperature 170°C).DSC_0127

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