Before it's too late, let's enjoy the rhubarb a little bit more... strawberries are less stressful, there will be some all summer long, and it's a change, isn't it? Cooked strawberries instead of raw? The advantage of this tart is that you won't have to worry about it: the pastry is made in no time at all and the edges are easily folded over, without having to worry about leveling.
A totally Instagrammable cake
Well, yes. It is so beautiful and so easy to do that we see it everywhere. At the same time, a little moment of glory in front of amazed eyes, it is not to be refused, isn't it? I think red fruit desserts are my favorite in general: not only because they are wonderful to photograph, photogenic and always in a good mood. They are also the best... Well, that's just my opinion. If you are like me, don't miss the Granny's strawberry gratin! You'll thank him.
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- 500 g strawberries
- 200 g rhubarb
- 50 g sugar
- 2 tbsp cornstarch
- 2 tbsp lemon - squeezed juice
- 1 pinch salt
- 40 g in addition to almonds
Sweet shortcrust pastry
- 130 g butter
- 80 g sugar
- 1 egg
- 250 g flour
- 1 pinch salt
Prepare the fruits
- Cut strawberries into quarters and rhubarb into small pieces.
- Mix fruit with cornstarch, lemon juice and salt.
- Let macerate for 20 minutes.
Prepare the dough
- In a bowl, mix the butter, sugar and a pinch of salt.
- Add the egg and flour all at once.
- Knead well until the dough is smooth.
- Film and chill for a while.
Prepare the cake
- Roll out the dough on a piece of parchment paper, leaving a fairly wide edge.
- Sprinkle almond powders on bottom of dough and add fruit on top.
- Fold edges of dough inward.
- Bake in the oven for about 30 minutes at 180°.