Rhubarb, Currant, and Walnut Tart

0
Average: 0 (0 votes)
(0 votes)
Rhubarb, Currant, and Walnut Tart
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
1
Ingredients
350 grams
400 grams
50 grams
ground almonds
2 tablespoons
50 grams
2 tablespoons
4
400 grams
150 grams
50 grams
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Brush the tart pan with butter.

2.

Roll out the puff pastry to a round slightly larger than the tart tin and cut the edge into a decorative zig-zag pattern. Transfer to the tart tin.

3.

To make the filling: Stir together the quark with the almonds, 1 tablespoon starch, sugar, vanilla sugar, and eggs. Spread this evenly over the dough. Rinse the rhubarb, trim, and cut into pieces. Mix the remaining cornstarch with the rhubarb and scatter evenly over the filling. Rinse the currants, remove the stems, and spread the currants and walnuts evenly over the tart.

4.

Bake about 40 minutes, until golden brown.

5.

Remove from oven and let cool. Serve dusted with powdered sugar.