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.