John Myers
Ingredients for 1 servings:
- 250 g wheat flour type 550
- 125 g margarine
- some margarine for the mold
- 75 g sugar
- 1 egg(s)
- 1 pinch of salt
- 200 g almonds, ground
- 100 g butter, melted
- 100 g sugar
- 1 egg(s)
- some vanilla
- 1 pinch of salt
- 3 stalks of rhubarb
- n. B. Berries
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
In a bowl, mix the flour with the margarine flakes, sugar, egg, and salt using the dough hook of a hand mixer. Then knead by hand until you have a smooth dough. Wrap in cling film and chill for about 30 minutes. In the meantime, prepare the filling. Using a spoon, mix the melted butter with the almonds, sugar, egg, vanilla, and salt until smooth. Cut the rhubarb into small triangles or diamonds, depending on how you want to decorate the tart. Line the tin with baking paper or grease it thoroughly. Preheat the oven to 160°C (fan). Roll out the dough on a work surface between two sheets of baking paper using a rolling pin and place it in the 28cm tart tin, forming a 2-3cm high edge. Prick the dough several times with a fork. Spoon the filling onto the base and decorate with the rhubarb. Bake in the preheated oven on the middle rack for about 35-40 minutes.
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