Rustic strawberry, rhubarb and cardamom tart

Express rustic strawberry tart, rhubarb with cardamom

Here, we love rustic pies. It’s really a very simple way to make a delicious seasonal dessert in a short time. And right now, I’m just running out of time. I had bought some rhubarb, and even if I love it, there was no way I was going to start making the pretty graphic pie that you can find here. But that’s not a reason not to take advantage of this seasonal pleasure.

And the rustic pie is always perfect.
A few days ago, I shared with you the salty recipe for the rustic asparagus pie. I strongly recommend it to you. I love dough! So, I kept the same recipe, just adding a little sugar. It is a dough that is made very quickly and is very crispy. And it remains so even the next day.

For the filling, it’s a simple mixture of strawberries and rhubarb. I still added cardamom. A delight! I can put it in all my pastries. Buy it preferably in already shelled seeds. This is the most practical and tasty.

Rustic strawberry, rhubarb and cardamom tart:


Dough:

240g flour
120g cold butter
1 pinch of fleur de sel
20g icing sugar
80g cold water

Place the flour, coarsely chopped butter, salt, sugar and water in the food processor bowl. (I use the Thermomix, but you can do with any other device).

Mix by giving a few short pulses. You have to stop as soon as the dough comes together. It is sometimes necessary to add a small trickle of water. It doesn’t matter if you still see little bits of butter.

Place the dough on a lightly floured sheet and roll it out.

Refrigerate for at least 1 hour.

Express rustic strawberry tart, rhubarb with cardamom

Trim:

350g rhubarb
250g strawberries
100g brown sugar
30g cornstarch
1 egg
cardamom
1 tbsp almond powder

Cut the rhubarb into small chunks. Not peeling it keeps its pretty red color.
Also cut the strawberries into pieces.

Add the sugar, cornstarch, beaten egg and crushed cardamom in the mortar.

Preheat the oven to 180°C.

Take the dough out of the fridge.

Sprinkle the almond powder over the dough, leaving a border.
Spread the filling on top.

Fold the dough over and brush with an egg yolk or a little milk.

Bake for about 30 minutes.

Express rustic strawberry tart, rhubarb with cardamom

To finish: you can also put a few slivered almonds on the dough before putting it in the oven. I had planned to do it, but I finally forgot.

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