Rhubarb Tart
Rhubarb makes surprisingly delicious desserts, and for many people it is a vegetable they don’t often eat.
EQUIPMENT (click pictures for details)
Ingredients
- 230 gr puff pastry store bought
- 90 gr flour
- 250 gr fine sugar
- 450 gr rhubarb 5-6 stalks
- 1 pc red apple
- 6 pcs whole eggs
Instructions
- Wash and rhubarb stalks and cut them into big chunks without peeling.Dice the unpeeled apple into small cubes.
Prepare the tart
- Lay the puff pastry into the tart mould.
- Arrange the rhubarb chunks onto the bottom of the tart.
- Put the diced apple onto the rhubarb. (The diced apple can fill the gaps between the rhubarb.)
- Combine the flour and sugar together in a bowl and sprinkle the mixture on top of the fruit.
- Whip the eggs until foamy and pour the whipped egg on top of the flour mixture. Retain a little to brush over the pastry.
- Fold the edges of the dough over the rhubarb & apples and brush some of the whipped eggs over the pastry.
- Bake the tart at 200°C for 35-45 minutes or until the crust is golden brown, and the rhubarb and apples are soft. Check the doneness with a wooden skewer. If the skewer comes out clean the tart is cooked.
- Transfer the rhubarb tart to a serving plate and allow to cool.
Notes
- You can eat the rhubarb tart at room temperature or cold.
- During the baking process the juice from the rhubarb combines with the flour, sugar and whipped eggs to obtain a similar texture to a custard cream.
Nutrition for 1 portion
Calories: 333kcalCarbohydrates: 55gProtein: 4gFat: 11gCholesterol: 3mgSodium: 75mgFiber: 2gSugar: 32gVitamin A: 62IUVitamin C: 5mgCalcium: 54mgIron: 1mg
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