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
Rhubarb and Raspberry Tart
Rhubarb and Raspberry Tart

Instructions

  1. 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.
  2. Preheat the oven to 200 ° C top / bottom heat.
  3. 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.
  4. 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.
  5. 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.
  6. Have fun baking!
  7. Naturally delicious

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