Nutrition Facts
8 servings
8
Rustic Blackberry-Rhubarb Tart Recipe
I really love rustic tarts. They are easy to prepare, you don't even need a mold, and they are just as indulgent and delicious. This time, I suggest a version with blackberries and rhubarb: a combination that I am trying for the first time but it works very well. It's delicious and not too sweet.
Dough
250 Flour
80 Brown sugar
1 Vanilla sugar
⅓ Salt
140 cold butter
75 Milk
Garnish
250 Rhubarb (net weight)
450 Blackberries
3 Sugar
1 Cornstarch
60 almond powder
Additionally
2 Milk
2 granulated sugar
Directions
1
Preheat the oven to 180°C, static heat.
2
Prepare the dough. In a mixing bowl, add the flour, brown sugars, and salt. Mix for a few seconds to combine everything well. Add the cold butter cut into small pieces and mix for a short time until the mixture becomes crumbly (this happens quickly). Add the milk and mix a bit more until a ball of dough starts to form.
3
Pour the contents onto a floured work surface and gather the dough to form a ball. Do not knead for too long. Wrap the dough in plastic wrap and place it in the refrigerator while preparing the filling.
4
Peel the rhubarb, cut it into pieces of 1-2 cm, and place it in a mixing bowl. Add the blackberries, sugar, cornstarch, and mix carefully with a spoon.
5
Roll out the dough to obtain a large circle the size of your baking tray. Roll it onto the rolling pin and transfer it to the tray lined with parchment paper.
6
Sprinkle with almond flour, leaving about 5 cm clear around the edge.
7
Spread the fruit mixture on top.
8
Fold the edges of the dough over the fruit, pleating the dough.
9
Brush the edges of the tart with a little milk and sprinkle with granulated sugar.
10
To finish, bake for 40-50 minutes or until the crust is golden brown.
Ingredients
Dough
250 Flour
80 Brown sugar
1 Vanilla sugar
⅓ Salt
140 cold butter
75 Milk
Garnish
250 Rhubarb (net weight)
450 Blackberries
3 Sugar
1 Cornstarch
60 almond powder
Additionally
2 Milk
2 granulated sugar
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
Prepare the dough. In a mixing bowl, add the flour, brown sugars, and salt. Mix for a few seconds to combine everything well. Add the cold butter cut into small pieces and mix for a short time until the mixture becomes crumbly (this happens quickly). Add the milk and mix a bit more until a ball of dough starts to form.
3
Pour the contents onto a floured work surface and gather the dough to form a ball. Do not knead for too long. Wrap the dough in plastic wrap and place it in the refrigerator while preparing the filling.
4
Peel the rhubarb, cut it into pieces of 1-2 cm, and place it in a mixing bowl. Add the blackberries, sugar, cornstarch, and mix carefully with a spoon.
5
Roll out the dough to obtain a large circle the size of your baking tray. Roll it onto the rolling pin and transfer it to the tray lined with parchment paper.
6
Sprinkle with almond flour, leaving about 5 cm clear around the edge.
7
Spread the fruit mixture on top.
8
Fold the edges of the dough over the fruit, pleating the dough.
9
Brush the edges of the tart with a little milk and sprinkle with granulated sugar.
10
To finish, bake for 40-50 minutes or until the crust is golden brown.
Notes
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