Preparation time: 40 minutes + 40 minutes for cooling the dough
Cooking Time: 1 hour
Portion quantity: 8 servings
Difficulty of preparation: medium
Food type: pastry
Utensils: 28 cm diameter baking dish, spatula for “last drop”, ceramic baking beans, planetary food processor
Cuisine: French
INGREDIENTS
For the dough:
200 g flour
100g butter (cold)
20 g powdered sugar
1 egg yolk
1 tbsp water (cold)
1 tsp. salt
For the filling and syrup:
400 g rhubarb
165 g butter (room temperature)
165 g brown sugar
165 g almond flour
1 egg
1/2 tsp. ground cardamom
1 vanilla pod seeds or 1 tsp. vanilla paste
For the syrup:
40 g sugar
2 tbsp water
COOKING INSTRUCTIONS
STEP 1.
In a large bowl, mix together the flour, powdered sugar and salt. Dice the butter on a cutting board. Pour the flour on top and use a knife to cut it into fine crumbs. Pour the butter crumbs into a bowl, add egg yolk and water. Quickly knead the dough. Try not to knead too much: when the dough gathers into a ball, it is ready. Cover with cling film and place in the refrigerator for 20 minutes.
STEP 2
Sprinkle the work surface with flour. Grease a mold with butter. Roll out the dough into a circle about 3 mm thick. The diameter of the circle should be larger than the diameter of the mould. Gently pour the dough into the mold, making cracks and tears if necessary. Trim the rest of the dough around the edges. Cover the cake tin with clingfilm and leave in the refrigerator for 20 minutes.
STEP 3
Preheat the oven to 190°C. Take the cake out of the refrigerator and fork gently prick the pastry in a few places. Crumple a sheet of parchment into a ball, turn it out and cover the pastry. Place the beans on the parchment so that they completely cover the surface and the corners of the mold. Bake for 20 minutes, then remove the beans and paper and bake for another 5 minutes until golden.
STEP 4.
Cut the rhubarb into 5 cm long rectangles. Cut each piece of rhubarb lengthwise in half. Set aside. Prepare the frangipane. In a bowl, whisk together the butter and sugar. Add the egg, almond flour, vanilla and cardamom and mix well. Place the frangipane on the crust, then place the rhubarb on top. Bake for another 35-40 minutes. Take the pie out of the oven and leave it to cool in its shape.
STEP 5
Prepare the syrup: in a saucepan, pour the water and add the sugar. Put the saucepan on a small fire and bring the syrup to a boil, cook the syrup for 2-3 minutes stirring constantly, until the sugar is completely dissolved and the syrup thickens slightly. Brush the pie with the syrup and leave to cool for 1 hour. Serve the pie directly in its shape.
My tips and tricks:
If you don’t have pottery beans (you can’t make a good tart without them because the dough won’t bake), don’t feel bad. If you’re lucky enough to live near the sea, pick up some regular pebbles from the shore. If not, get dry beans, they won’t burn in the tart baking process and you can use them several times. Both pebbles and beans are easy to store in a glass jar between uses.