Ingredients
- 600 g rhubarb
- 280 g brown sugar
- 150 g salted butter
- 100 g spelled flour
- 80 g 00 flour
- 25 g sliced almonds
- 1 egg
- lemon
- mint
- salt
To prepare the rhubarb tart, wash the rhubarb, cut the ends and marinate it with 250 g of brown sugar and 1 tablespoon of lemon juice in the refrigerator overnight.
FOR PASTA BRISÉE
Knead spelled flour with 00 flour, salted butter cold and cut into pieces, 30 g of brown sugar, a pinch of salt and 5 tablespoons of very cold water. Collect the dough in a ball, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
Roll out therefore 4 mm thick; cut out a disc (ø 30 cm) and transfer it to a baking tray lined with parchment paper.
FOR THE STUFFING
Sprinkle the brisée with the crumbled amaretti and compact them well leaving a free edge of 3-4 cm.
Strain rhubarb, cut into 10 cm long sticks and divide them in two lengthwise. Spread them on the brisée, over the amaretti biscuits, fold the edges of the pasta over the filling, brush them with the beaten egg and sprinkle them with sliced almonds. Let the tart rest in the refrigerator for 1 hour.
TO COMPLETE
bake finally the tart at 180 ° C for about 35 minutes.
Reduce the rhubarb marinade on the stove for 4-5 minutes, until you get a syrup.
Remove from the oven the tart, brush the rhubarb with the syrup, complete with mint leaves and serve.
The extra idea: with the remaining rhubarb syrup you can prepare a thirst-quenching drink, diluting it with sparkling water and perfuming it with lemon slices and a couple of mint sprigs.
This recipe has already been read 773 times!