Strawberry-rhubarb rustic tart by Laurent Mariotte

Ingredients

6 servings

• 800 g of rhubarb
• 200 g of strawberries
• 100 g of light brown sugar
• 1 handful of pistachios
• 250 g of flour
• 125 g of soft unsalted butter
• 125 g of soft unsalted butter
• 50 g of light brown sugar
• 1 teaspoon of powdered ginger
• 10 cl of water

Steps

1. 1

   Preheat the oven to 170°C

2. 2

   Combine the ingredients for the shortcrust pastry in a bowl except for the water. Mix until sandy then add the water.

3. 3

   Work the dough and reserve for two hours in the refrigerator.

4. 4

   Peel the rhubarb briefly and cut into 2 cm long segments. Sprinkle half of these segments with half of the sugar and let them drain.

5. 5

   In a small sauté pan, cook the rest of the rhubarb over low heat with the remaining sugar to make a compote.

6. 6

   Take the dough out of the refrigerator and roll it out to 3 mm thick. Slide it onto a baking sheet covered with parchment paper.

7. 7

   Spread the cold rhubarb compote on the bottom of the tart then arrange the rhubarb segments.

8. 8

   Fold the edges of the dough, sprinkle with a little sugar and bake for 40 minutes.

9. 9

   Hull the strawberries, cut them in half and place them on the tart. Crush the pistachios and sprinkle over the tart before serving.