Tart with a rhubarb

Tart with a rhubarb

Not only that rhubarb tasty, so it also very useful. He grows up at the beginning of summer, just when we very much want a fresh grass. With him great compotes, pies, jam and candied fruits turn out.

It is required to you

  • For shortcake dough:
  • - 300 g of flour
  • - 250 g of a desi + 1 h l for greasing of a form
  • - 1 egg
  • - 3 tablespoons of sugar
  • - 1/2 h l of salt
  • For a stuffing:
  • - 1 kg of stalks of a rhubarb
  • - 3 tablespoons of apricot jam
  • - 150 g of cane sugar
  • - 1 tablespoons of honey


1. Make shortcake dough. Grate the frozen desi, mix with flour before formation of a crumb. Add egg, sugar, salt and pound hands so that the crumb didn't stick together in whom. Remove in the fridge for 1 hour. Grease a form for tart with a desi. Distribute a crumb from shortcake dough in a form and stamp. Puncture with a fork, cover with baking paper and fill from above peas 2-3 cm thick. Put in the oven warmed up to 180 C for 15 minutes.

2. Carefully wash rhubarb stalks with water. Cut 3 stalks long strips and put aside. Cut the rest in average cubes and mix in a bowl with sugar. Take out dough from an oven and let's it cool down slightly within 5 minutes. Further, grease dough with an even layer of jam, pour out contents of a bowl and evenly distribute. Put in an oven, without changing temperature, for 10 minutes.

3. Beautifully lay the rhubarb cut by stripes over pie and leave in an oven for 5-7 minutes. Take out pie and from above water with honey so that it spread on all surface. At will, you can decorate with mint leaves. Pie is tasty as in a warm, and cold look. Black blackberry tea is well combined with such tart.

Author: «MirrorInfo» Dream Team