It’s time for spring flavors! Prepare a tart with a hint of vanilla seeds, filled with sweet rhubarb filling!
Ingredients
Rhubarb Filling
- Icing sugar – 5 g
- Strawberry jam – 250 g
- Rhubarb – 1 kg
- Lemon juice – 1 tablespoon
Shortcrust Pastry
- Icing sugar – 100 g
- Eggs – 2
- Butter – 150 g
- Salt – 1 pinch
- Vanilla – 3 g
- All-purpose flour – 300 g
Additional
- Demerara sugar – 1 pinch
Preparation
Step 1: Combine Pastry Ingredients
- In a bowl, combine sifted flour, icing sugar, scraped vanilla seeds, and salt. Cut the butter into cubes and add to the dry ingredients. Add the egg yolks and knead the dough. If the dough doesn’t come together, gradually add cold water. Divide the dough into two parts (⅓ and ⅔). Wrap both pieces of dough in plastic wrap and refrigerate for about 30 minutes.
Step 2: Bake the Tart Base
- After chilling, roll out the larger portion of the dough to a thickness of about 4-5 mm. Line the bottom and sides of a buttered and floured tart pan with the dough. Prick the dough with a fork in several places and bake in an oven preheated to 190°C until golden brown (for about 14-19 minutes).
Step 3: Prepare the Rhubarb Filling
- Wash the rhubarb and cut it into small pieces about 1.5-2 cm long. In a pan, spread the strawberry jam and bring to a boil. Add half of the prepared rhubarb and cook for a few minutes until the rhubarb softens. Then add the remaining rhubarb, mix well, and remove from heat. If the mixture is too sweet, add lemon juice; if too sour, add icing sugar. Let the mixture stand for 5-7 minutes.
Step 4: Bake the Tart with the Filling
- Spread the rhubarb filling onto the pre-baked tart base. Roll out the smaller portion of the dough and cut it into strips about 2 cm wide. Arrange the strips on top of the tart, creating a lattice pattern. Brush them with beaten egg white and sprinkle with demerara sugar. Bake the tart in the oven until the pastry strips turn golden brown. Allow the baked tart to cool before serving.
