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Rhubarb tart

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 55 minutes
Cooking time: 30 minutes
Ingredients (serves 6):


Peel rhubarb.
Chop into 2cm lengths.
Put in a pan with sugar and a little water, leave to stew for 20 minutes.

Meanwhile, prepare pastry.
Put flour in a bowl and make a well in the middle.
Add sugar, egg yolks, salt and butter.
Mix thoroughly.
Rub fat in with fingers, then roll into a ball.
Chill for an hour in the fridge.

Roll out on a floured surface, to a thickness of about 2 or 3 millimetres, and line a greased flan dish, using fingers.
Prick with a fork.

Put rhubarb on top, sprinkle with sugar and cook in a moderate oven for 25 minutes.

Make cream topping, by mixing butter, sugar and eggs.
Take tart out of oven, cover with cream and cook until golden.
Advice: Use young rhubarb, as it is sweeter.

User comments

another free recipe every day

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