Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Spread the figs evenly on the cake base and top with the rhubarb.
5. Put back in the oven and bake for about 30 minutes.
6. 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.
7. Caution: watch the tart during this time (do not close the oven door): it burns very quickly!
8. Take out of the oven, place on a rack and let cool a little in the tin.