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Difficulty Easy
Calories +/- 180 Kcal/100g
Serves 6 people
Preparation Time 30 min
Cooking Time 30 min
Total Time 2 hours
Ingredients
6
people
Pie Crust
-
Flour
150 g
-
Egg
2
-
Sugar
4 tbsp
-
Butter
60 g
-
Salt
Filling
-
Rhubarb
6 stalks
-
Sugar
Cream
-
Egg
2
-
Butter
30 g
-
Sugar
50 g
Preparation
-
1
Peel the rhubarb stalks to remove the thin outer layer. Cut them into small 2 cm pieces. In a saucepan, mix the rhubarb pieces with sugar, add a glass of water, and let cook for 20 minutes. -
2
While that’s cooking, prepare the dough. Pour the flour into a bowl and make a well in the center. Add sugar, egg yolks, salt, and butter. Gradually incorporate the flour. Once the mixture is smooth, knead lightly with your fingertips, then form the dough into a ball on a floured surface. Let it rest for 1 hour under a cloth.
-
3
Roll out the dough to a thickness of 2-3 mm and fit it into your pie dish, forming a crimped edge with your fingers.
-
4
Prick the dough all over with a fork. Fill with the rhubarb compote, sprinkle with sugar, and bake in a moderate oven for 25 minutes.
-
To finish
Prepare the cream by mixing butter, sugar, and eggs. Remove the tart from the oven, pour the cream over it, and continue to bake until it turns golden yellow.
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