Rhubarb Tart

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Rhubarb Tart
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
1
For the dough
150 grams
50 grams
2
80 grams
cold Butter
For the filling
250 grams
1
1
1 package
150 grams
Powdered sugar (for garnish)

Preparation steps

1.

For the dough, mix flour with sugar and pile on a work surface. Form a well, add egg yolks and cold butter pieces in the well. With a large knife, chop ingredients until crumbs form. Knead all the ingredients quickly with both hands into a smooth dough. Form a ball, wrap in plastic wrap and set aside to cool for approximately one hour.

2.

After the cooling time, roll out dough into a circle about 20 cm (approximately 8 inches) in diameter and place in a greased and floured tart pan. Tart pan should be 15 cm (approximately 6 inches) in diameter. Press dough edges firmly and let rest in a cool place again for 20 minutes.

3.

For the filling, rinse rhubarb, trim and peel rhubarb. Slice rhubarb stalks in half and cut into 2 cm (approximately 1 inch) pieces.

4.

Mix egg with egg yolk and sugar. Stir in quark. Spread filling mixture over the tart crust and top with the rhubarb pieces.

5.

Bake in preheated oven 20-30 minutes until golden brown. 

6.

Remove from oven, sprinkle liberally with powdered sugar and let cool.