Rhubarb Tart
A fresh rhubarb tart recipe featuring crisp crust and tangy filling. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 150 cold butter
- 2 tbsp sugar
- 1 pinch salt
- 750 g rhubarb
- 1 untreated lemon (juice and grated zest)
- 3 tbsp sugar
- 1 tbsp Cornstarch
- 1 egg yolk
Instructions
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1.
Knead the flour with butter pieces, sugar, and salt; add 3 tbsp cold water and work into a shortcrust pastry. Wrap in foil and chill for 1 hour.
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2.
Wash, trim, and cut the rhubarb into small pieces; mix with lemon juice, zest, sugar, and cornstarch.
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3.
Preheat the oven to 200°C (400°F). Divide the dough into a larger and smaller portion, roll each into a circle. Place the larger piece in a greased pan, form a decorative edge, prickle several times with a fork, and fill with rhubarb mixture. Roll the second dough sheet into ~2 cm strips using a pastry wheel and lay them over the tart as a lattice. Beat the egg yolk with a little hot water and brush it over the crust. Bake on the lower rack for about 35–40 minutes until golden.
- 4.
