Tuesday, 27 September 2016

Rhubarb Lattice Tart

The rhubarb pie I have never tried before. Then I was involved into a conversation at work how perfect the combination between rhubarb and strawberry is. There still was some time before the strawberry season was over, I thought it is time to try this.


for the pâte sucrée:

190 g all purpose flour
70 g confectioners' sugar
25 g almond meal
115 g unsalted butter, softened
1/2 tsp vanilla extract
25 g egg (half large egg)


Few strawberries in my garden are trying to be kissed by the late summer sun, playing 'hide-and-seek'   under the big leaves of the plant. I found even one flower - happily blooming in its proud beauty, but unfortunately never to produce any fruit. Nights are getting colder - all the perennial plants in the garden prepare for their long winter sleep.

My beautiful roses, of course, require much more attention than any other plant. This is their strongest season - no harmful insects, crisp fresh air, warm day sun. I love the roses in the early autumn. Their flowers are so festive, stating out loud that there is beauty in every season and summer is not forgotten.


prepare the tart shell: 

1. Weigh the flour, half of the sugar and the almond meal in a bowl.
2. Beat the butter until very soft and fluffy
3. Add the rest of the sugar to the butter and beat until very light consistency.
4. Scrape down the sides and the bottom of the bowl, adding the vanilla extract.
5. Add the dry ingredients in two additions, beating briefly in between.
6. Incorporate the egg. 
7. Roll out the formed dough into a rectangle, wrap in foil and refrigerate for at least 1 hour or overnight.

8. Take the dough out of the fridge. Roll it thinly (about 4 mm) to size that covers a rectangular tart pan 11 x 35 cm. Place the dough in the tart dish and form the shell, slightly pressing the dough to fit the dish evenly.
9. Refrigerate.


For the tart filling I used Frangipane.
For the rhubarb lattice, I was inspired by talented Allie from Baking a moment .

for the rhubarb lattice:

250 ml water
70 g sugar


prepare the rhubarb lattice:

1. With a vegetable peeler, slice the rhubarb length wise.
2. Prepare the sugar syrup: Bring the water to boil. Add sugar and stir until dissolved. Reduce the heat to medium.
3. Add 3-4 rhubarb slices at once. Cook for 4 min. Drain on a paper towel.
4. On the baked and slightly warm tart, make the lattice top. I have that in pictures for the apple tartelettes here.
5. Bake the whole finished tart for 7 more minutes.

Glaze with warm apricot jam.
Serve and store at room temperature.


🍓Have a sour and sweet day, everyone!

💕 IN





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