


Spring is finally here, cherry trees opening their blossoms, and rubarb’s season begins for our biggest pleasure. There there, a little tart!
The Ingredients
For the pastry:
– 250g flour
– 100g butter
– 1 egg
– 100 g sugar
– 1 pinch of salt
– 1 organic lemon
For the garnishing:
– 4 long pieces of rubarb
– 1 egg
– 15 cl liquid cream
– 40g of almond powder
– 50 g sugar
The Recipe
- Cut the rubarb into cubes, place it in a bowl and sprinkle sugar on it.
- Put the flour in a salad bowl and make a sort of hole in it. In another bowl, mix the sugar, salt and egg.
- Pour this mixture into the flour with the lemon zest, and mix.
- Add the butter (soft not melted) into little pieces, and knead firmly with your hands.
- Make a ball and spread it with a rolling pin. Put it into a buttered tart mold.
- In a bowl, mix the sugar, cream, almond powder and cream. Mix it with the rubarb and place everything onto the pastry.
- Bake for about 45 minutes at 200°C (T 7).