Rhubarb and strawberry pie

Ingredients for 1 servings:

• 400 g rhubarb, young
• 300 g strawberries
• 2 tbsp maple syrup
• 100 g brown sugar
• 20 g cornstarch
• 20 g wheat flour
• 20 g butter
• 250 g wheat flour
• 1 pinch of baking powder
• 120 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 2 tbsp milk, cold
• 180 g butter
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for 1 tart tin (28 cm)

First, wash the rhubarb and strawberries. Rhubarb is not peeled, so it’s important to use young rhubarb. Remove the stem ends and leaf bases, and trim the green parts of the strawberries. Cut the rhubarb into 1 cm long pieces, quarter the strawberries (halving is fine for small strawberries). Make a dough from the ingredients for the dough. If it sticks, wrap it in foil and chill for 1/2 hour to 1 hour. Roll out 2/3 of the dough on a lightly floured surface into a circle approximately 32 cm in diameter. Place it in a greased 28 cm tart pan and press lightly around the edges. Prick the base several times with a fork. Preheat the oven to 180°C (350°F). For the filling, combine the prepared fruit with the syrup and sugar. Combine the flour and cornstarch and sift it over the fruit. Mix immediately to avoid lumps. Now pour this fruit mixture into the tart tin and scatter the butter in small pieces on top. Roll out the remaining dough into a round disc (approx. 28 cm in diameter) and cut it into 14 evenly wide strips using a pastry wheel (or a pizza cutter). Arrange these strips in a lattice pattern over the filling and gently press down the edges. Bake in a preheated oven for approximately 40-45 minutes.