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🍽️ Crispy Rhubarb Tart

2799 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Quickly mix flour, salt, 120 grams of butter, and water into a smooth dough.
  2. 2. Wrap the dough in plastic wrap and let it rest in a cool place for about 30 minutes.
  3. 3. Wash the rhubarb, remove the tough ends, and cut it into bite-sized pieces.
  4. 4. Add sugar and cornstarch (to thicken) to the rhubarb and mix everything well.
  5. 5. Let the rhubarb mixture sit for a short time so the flavors can meld.
  6. 6. Take two-thirds of the dough and roll it out on a lightly floured surface.
  7. 7. Place the dough in a tart pan with a 28-centimeter diameter and press it firmly against the sides.
  8. 8. Drain the excess liquid from the rhubarb and distribute the pieces evenly over the dough base.
  9. 9. Cut the remaining butter into small flakes and place them on top of the filling.
  10. 10. Roll out the remaining dough and place it over the filling as a lid.
  11. 11. Press the edges of the base and lid together firmly to seal them.
  12. 12. Carefully poke several holes in the top dough lid using a sharp knife.
  13. 13. Brush the surface of the tart with a little water.
  14. 14. Preheat the oven to 220 degrees and bake the tart for about 15 minutes.
  15. 15. Reduce the oven temperature to 180 degrees and bake the tart for another 40 minutes.

Nutrition per serving