Ingredients
- 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
Preparation
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°.
Notes
You can also use store-bought sweetened shortcrust pastry, but it's a little less tasty.
Nutritional values
Calories: 484kcal | Carbohydrates: 66g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 153mg | Potassium: 291mg | Fiber: 4g | Sugar: 27g | Vitamin A: 626IU | Vitamin C: 54mg | Calcium: 73mg | Iron: 3mg
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