Ingredients
Units
Scale
Ingredients
- 1 shortcrust pastry
- 1/4 teaspoon liquid vanilla
- 400 gr rhubarb stalks (approx. 4 stalks)
- 800 gr de pommes (environ 4/5 pommes selon la taille)
- 80 gr butter
Crumble
- 45 g flour
- 75 g salted butter
- 75 g of sugar
- 75 g almond powder.
Instructions
- Preparing a dough broken and let it rest for 20 minutes
- Dice and rinse the rhubarb.
- Drain carefully.
- Peel, rinse and quarter, then dice the apples.
- Sauté in a pan with 80 g of butter and 2 tablespoons of sugar.
- Preheat oven to 200°.
- Roll out the shortcrust pastry.
- Garnish the tart base first with the well-drained rhubarb.
- Top with sautéed apples.
- Bake at 400°F (200°C) for about 30 minutes, watching for the end of the cooking time.
- Prepare a crumble by coarsely sanding all the ingredients together.
- Remove the tart from the oven and cover with the crumble.
- Return to the oven for 15 minutes.
- Taste for yourself.
- Prep Time: 25
- Cook Time: 45
- Category: patisserie
- Cuisine: French
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French