Rhubarb tarte
Tags:
alcohol-free
vegetarian
Description
Fruity sweet, deliciously crispy, quick and easy and a real eye-catcher - our rhubarb tart combines everything you could want from baking. The only downside is that rhubarb is not available all year round. Otherwise, this recipe is an absolute recommendation for anyone who loves the red stalked vegetable (yes, rhubarb is strictly speaking a vegetable) and anyone who wants to have their first experience with it. Let's go!
Ingredients for
For the tarte
500
g
rhubarb
90
g
sugar
30
g
butter
1
Teaspoon(s)
vanilla (-extract)
1
Pack(s)
puff pastry
Preparation
Prepare the rhubarb tarte
1
Preheat the oven to 180°C fan oven. Wash the rhubarb and cut into pieces approx. 8cm long. Cut these in turn into long wedges.
2
Slowly melt/caramelise the sugar in a pan and then add the butter. Add the vanilla, stir the mixture until smooth and then spread as evenly as possible over the centre of the fruit base tin.
3
Place the rhubarb wedges in a circle on the butter caramel and then cover them with puff pastry. Press the puff pastry slightly into the hollow at the edge of the tin. Carefully prick the pastry covering the rhubarb with a fork (so as not to touch the silicone mould).
4
Bake the tart in the preheated oven for 30 minutes until the pastry is golden brown.
5
Leave the tart to cool briefly and then turn out. It tastes good both hot and cold and can be served with vanilla ice cream, for example.
Ingredients for
For the tarte
500
g
rhubarb
90
g
sugar
30
g
butter
1
Teaspoon(s)
vanilla (-extract)
1
Pack(s)
puff pastry
