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Tart crumble with rhubarb and strawberries

Tart crumble with rhubarb and strawberries

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For dough:

-I cut the butter into cubes and put it together with the rest of the ingredients in a robot and let them mix until they become a crumbly dough (2-3 minutes), they are simply kneaded with a hand.

I turned the resulting dough on a food foil and put it in the fridge for 20-30 minutes.

For the filling: I cleaned the rhubarb stalks and cut them into 2-3 cm pieces, I added water and sugar and I put them on the fire until it boiled 2-3 times. I let it cool a little, I added the starch and I mixed it until it dissolved, I also added the strawberries and vanilla.

On the floured table I put the dough from the fridge and spread a sheet that I put in a form lined with butter and flour. I pricked the dough from place to place with a knife, put baking paper in it, and spread beans over the paper.

I put it in the oven heated to 180 degrees for 20-25 minutes. By doing so, the dough bakes nicely, not being able to swell. After it was baked, I removed the paper with beans, I put the rhubarb and strawberry filling, and I put the other mixed (sandy) ingredients on top. I put the tart in the oven for another 25-30 minutes. I served it with a spoonful of whipped cream.

Good appetite!!!