The sweet rhubarb stuffing on a friable basis with corn flour will be appreciated by the real gourmets!
It is required to you
- On 10 pieces:
- - 260 g of corn flour;
- - 260 g of wheat flour;
- - 140 g of polenta;
- - 140 g of sugar;
- - 12 g of salt;
- - 220 g of a desi;
- - 170 ml of cream;
- - 4 yolks;
- - rhubarb jam.
Instruction
1. We will knead dough in the processor with a flat nozzle for the test. Cut oil an average cube. Sift two types of flour in a bowl, add salt, sugar, polenta, to mix all dry ingredients. Then to send to it chopped oil and to mix so that ingredients only slightly united, on slow turns no more than a minute.
2. Then to increase mixer speed to average and in 2 minutes to turn bowl contents into a crumb. Pour in cream and yolks, again to bring to a condition of short dough.
3. From the test to roll identical balls. Slightly to powder a land surface with flour and to turn each ball into flat cake about 4 mm thick.
4. In the center of everyone to lay out a stuffing (at me on everyone 2 tablespoons leave) - rhubarb jam. Pinch edges, having attracted them to the center, but not close a stuffing up to the end.
5. Cover baking sheets baking paper and, by means of a wide scapula, transfer to them preparations. Remove on cold for a couple of hours.
6. Warm an oven to 180 degrees and send there the cooled tarts for 40 - 45 minutes. If you bake on 2 baking sheets at once, then in 20 minutes trade their places.