Rhubarb and Raspberry Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour type 405
- 1 teaspoon Baking powder
- 50 grams sugar
- 25 g vanilla suar
- 80 g butter, cold
- 1 egg (s)
For covering:
- 210 g rhubarb
- 200 g raspberries
- 1 tablespoon flour
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough in a bowl (if necessary, sieve the flour beforehand) and knead into a dough. Then shape the dough into a ball, wrap it in cling film and place in the refrigerator for 30 minutes.
- Preheat the oven to 200 ° C top / bottom heat.
- Clean the rhubarb and place in a bowl with the raspberries. Now add the tablespoon of flour and stir everything until everything is covered with flour.
- Take the dough out of the refrigerator and roll it out to the size for a 26 mm dish. Put the dough in the greased cake tin covered with baking paper, press up about 2 cm at the edge and weigh everything down with dried legumes (dried beans in the video). Bake the base for 10 minutes and then let it cool down a bit, remove the legumes and turn the oven down to 180 ° C.
- Place the rhubarb and raspberry mixture on the tart base, spread and sprinkle with the sugar. Then bake the tart for another 25 minutes at 180 ° C. Let cool before serving.
- Have fun baking!
- Naturally delicious
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