The fresh and sour taste of rhubarb combines amazingly well with sweet strawberries. Try these strawberry-rhubarb tarts and you will instantly get a sunny feeling.
Preparation time:45 minutes
Waiting time:2 hours
Ingredients for 6 people:
- 300 g wheat flour
- 75 g buckwheat flour
- 180 g butter
- 60 g sugar
- 2 eggs
- 300 g rhubarb
- 150 g strawberries
- 1 tbsp cornflour
- juice and grated zest of ½ lemon
- 1 tbsp vanilla sugar
- 2 tbsp sugar
- powdered sugar, for dusting
- Extra needed cling film and baking tray with baking paper
Read also: Recipe for a strawberry risotto
Preparation
- Put the two flours together with the diced butter, sugar, 1 egg and 1 pinch of salt in a bowl. Knead everything quickly into a smooth and supple dough. If necessary, add a splash of cold water or some extra flour. Shape into a ball and let the dough rest in cling film for at least 30 minutes in the fridge.
- Wash the rhubarb, pull off stiff threads and cut into pieces. Wash the strawberries, pat dry, remove the crowns and cut in half or into quarters. Mix the strawberries and rhubarb in a bowl with the cornflour, vanilla sugar, lemon zest and juice, and the sugar.
- Preheat the oven to 180°C, convection mode. Roll out the dough on a floured work surface or between two sheets of baking paper into a large circle. Cut out (around a saucer for example) 6 circles of 15 cm in diameter. Place the circles on the baking sheet. Spoon some of the strawberry-rhubarb filling into the center of each, leaving a 2 cm wide border around. Fold the pastry edge loosely over the filling.
- Beat the egg with 1 teaspoon of water. Brush the dough with it and dust it with a little powdered sugar (not too much, that can cause a flash of flame).
- Bake the cakes for about 30 minutes until golden brown and cooked through. Let cool on a wire rack.
You can read more recipes with strawberry and rhubarb in the July issue of Santé.
