Rhubarb Pie Recipe

Sablée dough. Pour the flour, sugar, salt, egg yolk, and chopped butter into the bowl of your mixer. Attach the paddle. Run your mixer on speed 2. Add the water in three or four portions, waiting a few seconds between each addition. A ball of dough will form. Once it is ready, wrap it in plastic and refrigerate for at least half an hour.

Almond Cream Mix all the ingredients (cream, almond flour, bitter almond, butter, sugar, egg) to obtain a cream. Set aside.

Strawberry-Rhubarb Jam Wash and hull the strawberries. Cut them into pieces. Do the same with the rhubarb. Put everything in a saucepan with lemon juice and sugar. Let it cook gently. Set aside and let it cool.

Cooking the tart base Preheat your oven to 200°C. Grease a tart ring and place it on a silicone mat or on a sheet of parchment paper. Roll out the sweet pastry on a lightly floured surface and then line the tart ring. Prick the pastry with a fork. Pour the almond cream onto the pastry. Bake for about 25 minutes. Remove from the oven and let cool.

Candied Rhubarb Slices Preheat the oven to 160°C. Using a mandoline, thinly slice the rhubarb into 5 mm thick pieces as they lose a lot of water during cooking. If you do not have a mandoline, use a sharp knife. Place the rhubarb slices flat on a silicone baking mat or a sheet of parchment paper, sprinkle generously with powdered sugar, and bake for 20 minutes. The slices should become translucent.

To finish, evenly spread the strawberry-rhubarb jam over the surface of the tart covered with baked almond cream. Then arrange the strips of rhubarb on the tart, evening them out around. Brush the tart with sugar syrup to give it a bit of shine.