Rhubarb Tart -

Oh, dear!!! What a great recipe…. An explosion of flavor, texture, and full of surprises.A pie that despite few stages but is a very easy one. Let’s go!!!

For a 22 cm diameter mold.

Pie dough

1/2 cup + 2 tbsp soft butter

1 egg

1 yellow

1/2 cup icing sugar

3 Tbsp almond powder

Pinch salt

A little vanilla

Zest of 1 lemon.

Mix together the butter, the sugar, the salt, the vanilla give it with the dough attachment a good mix . Then add the almond powder, the zest, and finish with the flour, which would preferably be sifted beforehand. Form a ball then wrap it in film and 2 hours minimum in the Frigidaire. You can do it in advance and keep it in the freezer without a problem !!!

Rhubarbe compote

1/2 tsp gelatin powder

1 1/2 Tbsp of water

32 oz rhubarb

7/8 cup sugar

1 1/2 Spring water or 4 Tbsp if frozen rhubarb

In a small bowl put the 1 1/2 tbsp of water with the gelatin. Peel of the first coat of the rhubarb and cut into small dices place it in a small pot then add the gelatin mix and the rest of the water. Bring to a boil then reduce the heat to low and leave to simmer for 50 minutes, stirring occasionally.

Almond cream

2 Tbsp almond flour

2 Tbsp icing sugar

2 Tbsp soft butter

1 egg

1/2 Tsp Rhum

Whisk together all the ingredients ending with the egg: covered with plastic paper, then keep in the fridge until needed. You can prepare this cream for two days in advance.

Spread your dough on a floured work surface molded your mold and pricked the pie well everywhere with a fork so it will not swell in the oven. Bake at 150 C for 20 MN.

For rhubarb in decoration. You can market your imagination. I cut it into a small triangle or even thong the so deposited on a plate covered with parchment paper and soaked in sugar. We will caramelize them for 20 minutes at 150 C.

When the pie is cooked, add the almond cream and continue cooking for 20 minutes, always at 150 C.

Unmold, placed in a serving dish, add the compote and decorate with your caramelized rhubarb.

It may be you have remained in pay of compote it is preserved in a pot in the fridge and it is delicious with a slice of toasted bread a little butter!…

if you want to watch it is right here