John Myers
Contents
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Ingredients
For the dough:
- 300 g Flour
- 1 pinch Baking powder
- 1 Egg yolk, size L
- 1 packet Vanilla sugar
- 120 g Sugar
- 3 tbsp Cold milk
- 180 g Cold butter or margarine
For the filling:
- 400 g Rhubarb
- 350 g Strawberries
- 2 tbsp Maple syrup
- 100 g Brown sugar
- 20 g Food starch
- 20 g Flour
- 20 g Butter
Instructions
- Mix the flour and baking powder for the dough. Add the other dough ingredients and work into a dough either with your hands or with the dough hook of the hand mixer. Wrapped in foil and put in the fridge until further use.
- Wash the rhubarb, cut off the stem ends and cut into 1 cm long pieces. Quarter the strawberries. Stir in maple syrup and sugar. Mix the flour and cornstarch and sift over it, then stir in briefly. Preheat the oven to 200 degrees (or convection 180 degrees).
- Roll out two thirds of the dough on a floured work surface (approx. 30 cm), place in a greased tart pan (approx. 28 cm diameter) and pull up a small edge. Prick several times with a fork. If you like, you can brush the bottom with some melted butter (but I left it out).
- Distribute the fruit mixture on the dough and pour 20 g butter in flakes over it. Roll out the remaining dough on a floured work surface to the size of the tart pan. Cut into approx. 12-14 strips with a knife or ravioli / pizza cutter. Spread the strips on the fruit in a grid, pressing the edges lightly.
- Bake the tart in the hot oven on the middle rack on the wire rack for about 40 - 45 minutes. Then let it cool in the mold.
- The cake is also delicious with raspberries instead of strawberries. You can also sprinkle desiccated coconut or ground hazelnuts on the dough base.
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 37.2gProtein: 2.8gFat: 1.6g
