Once upon a time on England's beautiful east coast...
... in a small town called "Deal" ... I was pregnant and had a constant appetite for something else. So my husband and I went from one café to the next to find the "right" one. As in fairy tales, the story ended well and I ate a piece of heaven in a beautifully decorated café - warm rhubarb pie with a dollop of crème fraiche, simply stunning.
Back home, I had to bake these again, which turned out to be more difficult than I thought. I'm sure you know what it's like to be on holiday and eat something really great, but when you try it again at home it turns out to be unsatisfying.
But I made it and even improved it a bit, I think. Here is my rhubarb tart recipe for you. Enjoy it!
Ingredients for the dough (20 cm Ø tart tin):
- 230 gr flour
- 50 gr cornflour (maize)
- 95 gr sugar
- 150 gr cold butter pieces
- 2 large egg yolks
- 1/3 tsp ground vanilla
- pinch of salt
- 2-3 tbsp ice cold water
Ingredients for the filling:
- 4-5 thick stalks of rhubarb, diced
- approx. 150 gr jam sugar 2:1 (depending on the sweetness of the fruit)
- 80 gr almond flakes
- 1 tbsp sugar
- 1 tbsp butter
Optional:
- 200 gr creme fraiche
- 1 sachet vanilla sugar
Preparation:
First prepare the dough, as you need to put it in the fridge for at least 30 minutes.
Put all the ingredients for the dough in a bowl (works perfectly in a food processor) and knead (leave to knead) until you have a smooth ball of dough. Divide the dough in a 60/40 ratio and flatten each into a ball. Wrap in cling film and place in the fridge to rest.
In the meantime, prepare the rhubarb filling. Put the rhubarb cubes in a pot with the preserving sugar and bring to a gentle simmer (without the lid). Stir again and again so that the rhubarb does not burn. Please do not add any additional water. The rhubarb has enough liquid, even if it doesn't look like it at first.
Let the rhubarb simmer gently for approx. 20 min with the lid off, until a thick pulp has formed. Transfer to a bowl to cool.
Now you can preheat the oven(convection) to 170°C.
Roll out the larger amount of dough into a nice round shape and place it in a pre-greased tart tin. Fit the dough well into the tin and make sure that the dough protrudes slightly over the edge of the tin.
Intermediate step: Place the flaked almonds with the sugar and butter in an ovenproof bowl in the already warm oven for approx. 4 min. Take out and mix the almonds well with the melted butter and sugar.
Now place the rhubarb filling on the pastry base (only so high that there is still about 5 mm space to the edge), also roll out the second pastry evenly round and place it as a lid on the tart. Carefully press the edge down so that it joins the lower pastry base.
Now run a knife along the edge to seal it well. If necessary, press down a little more (see picture above).
Finally, spread the flaked almonds evenly over the top of the pastry and bake the tart for approx. 30-40 min until golden brown. Leave to cool on a cooling rack and eat lukewarm with a large dollop of crème fraîche.
Enjoy it!
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