Today I propose a rhubarb tart. One of my favorite recipes that I prepare regularly. For its preparation, I used store-bought puff pastry. It's really very easy and quick to make, accessible to everyone. You can also replace the rhubarb with other fruits.
Wash the rhubarb and cut it into pieces of 1-2 cm. I used to peel it, but now I don't, and honestly, I don't see any difference.
Prepare the mixture. In a bowl, whisk the eggs and sugar together.
Add the cream and mix again to incorporate it. Then do the same with the almond flour and cornstarch.
Preheat the oven to 200°C, static heat.
Line a 30 cm diameter tart pan with the dough (I kept its parchment paper).
Spread the pieces of rhubarb over the base.
Pour over the mixture and sprinkle with sliced almonds.
Bake for 40 minutes or until the surface and crust of the pie are nicely golden.
Let cool, then unmold onto the serving dish.
To finish, sprinkle with powdered sugar before serving.
0 servings
12
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EN