Rhubarb – Fig Tart
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 150 g butter, very cold, cut into small cubes
- 0.5 teaspoon ½ salt
- 10 g suar
- 1 egg yolk
- 1 tablespoon water, ice cold
- 500 g rhubarb, cleaned
- 2 packs vanilla sugar
- 250 g fi (s), dried
- 50 g pine nuts
- 20 g powdered suar
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, salt, sugar, egg yolk and water into a shortcrust pastry, shape into a ball and place in the refrigerator for 30 minutes.
- Clean the rhubarb and cut into pieces approx. ½ cm thick, mix with the vanilla sugar. Cut the figs into thin slices, cutting off the hard stem end.
- Flour the tart pan (or springform pan) thinly. Roll out the dough and place in the tart pan, press down on the edge. Prick the bottom several times with a fork. Pre-bake the tart in the preheated oven at 200 degrees on the 2nd rack from the bottom for 10-12 minutes.
- Spread the figs evenly on the cake base and top with the rhubarb.
- Put back in the oven and bake for about 30 minutes.
- Then sprinkle with the pine nuts and dust with the powdered sugar. Turn on the grill. Caramelize the tart for 1-2 minutes on the 3rd rail from the bottom under the switched on grill.
- Caution: watch the tart during this time (do not close the oven door): it burns very quickly!
- Take out of the oven, place on a rack and let cool a little in the tin.
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