rhubarb pie
rhubarb pie
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rhubarb pie |
Ingredients
Number of persons
-
6
+
For the shortcrust pastry:
200 g of flour
100 g butter
1 egg yolk
5 cl of water
1 pinch of salt
For the trim:
800 g rhubarb
150 g caster sugar
2 eggs
125 g fresh cream
Preparation
Total Time: 50 min
Preparation time: 15 min
Cooking time: 35 min
Peel the rhubarb and cut it into 2 cm pieces, put them in a container with 50 g of sugar. Leave to macerate for 1 hour.
Drain the rhubarb in a colander.
Spread the pastry in a buttered pie dish.
Garnish with the rhubarb and bake in a hot oven for 20 min, 200°C (thermostat 6-7).
Beat the eggs and sugar in a bowl, add the crème fraîche and pour over the tart.
Bake 15 min until the top is golden brown.
Serve lukewarm or cold according to taste.
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