Rhubarb, gariguette strawberry and almond tart

Rhubarb, gariguette strawberry and almond tart

Rhubarb is a flavor of my childhood here, it comes in marmalade, poached and also raw, associated with the mellowness of the almond and the strawberry fresh to make it even more attractive.

INGREDIENTS

Sweet dough :

300 g sweet dough

 

Almond cream :

100 g of butter

100 g caster sugar

2 eggs (100 g)

100 g of almond powder

 

Pie base :

200 g rhubarb poached rhubarb

500 g rhubarb

500 g strawberry juice

 

Decor :

150 g fresh almonds

50 g rhubarb

100 g strawberries

 

 

METHOD

1- The sweet dough 


Preheat the oven to 160 ° C (5 °). The cooking times and temperatures are given as an indication, to adapt according to the power of your oven.

Spread the sweet pastry in 2 discs, then place the 2 pie circles over each other in a 20 cm diameter tart mould. Pre-cook for about 15 minutes.


 

 
2- The almond paste


Soften the butter in the microwave oven to get the consistency of an ointment butter. With the hand mixeur, cream this butter with the caster sugar. Then add the eggs, allowing the mixture to rise generously, then add the almond powder.


3- The tart crust preparation


Wash the rhubarb and cut it into pieces 1 cm wide. If the rhubarb is fresh, it will not need to be peeled.




Garnish precooked tart pie with almond cream at a quarter of their height.

 


Place the pieces of rhubarb on top and bake at 160 ° C (5 °) for about 15 minutes.

 


4- Poaching the rhubarb


Wash the rhubarb and cut it into pieces. Put the strawberry juice in a saucepan and boil it. Cut the fire, add the rhubarb, then cover with baking paper to keep all the heat. Check the cooking of the rhubarb by feeling it, it must be cooked while remaining firm, otherwise it will not hold.



Take the rhubarb out of the juice as soon as it is cooked. Cut the pieces into pieces 6 cm long, then cut in two bevels and pieces 2 cm long. Take the scraps and bake them until you get a marmalade. The cooking time of rhubarb will depend on its size and freshness. Rhubarb can be cooked in advance, then kept in its cold strawberry juice for about 5 days. Do not hesitate to heat the strawberry juice (without boiling it again) if the rhubarb is too long to cook.


5- Decor


Break the shell of the almonds and remove the fruits. Carefully remove the skin from the almonds and cut into sticks. Wash the rhubarb, cut into thin slices and triangles. Cut the strawberries into two or four depending on their size.



6- Final garnishing


Cover the base of the cooked pie with the rhubarb marmalade to the top of the dough.


 

 

Place on top the rhubarb pieces and beveled sections, giving some height to the pie. Stir in fresh almond sticks, strawberries and raw rhubarb triangles.

 




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