Rhubarb, almond and strawberry tart
The perfect combination of the sweetness of almonds, the tartness of rhubarb, and the freshness of strawberries. This tart, both indulgent and fruity, melts with pleasure in every bite. A true spring delight to be enjoyed without moderation!
Ingredients
For 6 to 8 people:
- A shortcrust pastry
- 50g of soft butter
- 50g of pure cane sugar (or muscovado)
- 100g of almond powder
- 150g of strawberries
- 4-5 rhubarb stalks
Preparation
1. Roll out the shortcrust pastry and line a lightly buttered tart pan. Amandine used a rectangular tart pan with a removable bottom for a change from the round tart. Then refrigerate the tart base.
2. Prepare the strawberry almond cream, mix the soft butter with the sugar, then incorporate the almond powder and finally the egg. Add the strawberries and blend the mixture using an immersion blender (here, the one provided with the Lagrange mix-pro).
3. Pour the mixture evenly over the tart base.
4. Preheat the oven to 180°C (350°F).
5. Wash and dry the rhubarb stalks, then cut them into 1cm diagonal slices.
6. Arrange the rhubarb pieces on the tart. There are beautiful, very graphic rhubarb tarts, feel free to let your creativity speak or not.
7. Bake for 35 to 40 minutes, monitoring the cooking. The rhubarb should be tender and the edges of the tart golden.
8. Let cool slightly then remove from the mold.
