Strawberry-rhubarb tart with whipped orange cream

Ingredients for 1 servings:

• 500 g rhubarb
• 250 g strawberries
• 1 vanilla pod(s)
• 50 g brown sugar
• 125 g butter or margarine, soft
• 1 pinch of salt
• 3 m.-sized eggs
• 1 orange(s), organic, zest or 1 pack of orange peel
• 150 g wheat flour
• 50 g durum wheat semolina
• 50 g almond flakes
• 2 tsp, crushed cream of tartar
• 1 cup whipped cream, 200 g
• 1 tbsp, streaky orange jam
• 2 tbsp, distilled orange liqueur, optionally.
• Fat and semolina or breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

a very special tart

Clean the rhubarb and cut it into fairly small cubes. If the pieces are too small, too much juice will be released during baking and the tart will be too moist. Wash the strawberries and also cut them into pieces. Place everything in a large bowl. Sprinkle 50g of brown sugar over the rhubarb, scrape out the seeds from the vanilla pod and add them as well. Stir well and chill. Beat the softened butter, 100g of brown sugar, and the salt until creamy. Gradually add the eggs. Zest the orange and stir in the grated zest, or add 1 sachet of orange zest. Combine the flour, semolina, and baking powder and stir into the mixture. Pour the batter into a greased 28cm tart pan with a lift-off base, dusted with semolina or breadcrumbs. Pour the strawberry-rhubarb mixture into a sieve and let it drain well. Then spread it over the batter. Sprinkle the flaked almonds over the top and place the tart on the middle rack of an oven preheated to 175°C (top and bottom heat) for 1 hour. Let the tart cool thoroughly and then carefully remove it from the tart tin. Whip the cream until stiff peaks form. When it begins to set, add the jam and, if desired, the liqueur.