Rhubarb and raspberry tart

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 1 tsp baking powder
• 50 g sugar
• 25 g vanilla sugar
• 80 g butter, cold
• 1 egg(s)
• 210 g rhubarb
• 200 g raspberries
• 1 tbsp flour
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Combine all the dough ingredients in a bowl (sift the flour first if necessary) and knead into a dough. Shape the dough into a ball, wrap in cling film, and refrigerate for 30 minutes. Preheat the oven to 200°C (top/bottom heat). Trim the rhubarb and place it in a bowl with the raspberries. Add the tablespoon of flour and stir until everything is coated. Remove the dough from the refrigerator and roll it out to the size for a 26cm (10″) tin. Pour the dough into a greased and lined cake tin, press up the edges about 2cm (0.8″), and weigh it down with dried beans (dried beans in the video). Blind bake the base for 10 minutes, then let it cool slightly. Remove the beans and reduce the oven temperature to 180°C (350°F). Pour the rhubarb and raspberry mixture onto the tart base, spread it out, and sprinkle with sugar. Then bake the tart for another 25 minutes at 180°C. Let it cool completely before serving. Enjoy! Naturally Delicious