Recipe of Favorite Tarte à la rhubarbe

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Tarte à la rhubarbe. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Tarte à la rhubarbe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte à la rhubarbe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte à la rhubarbe is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Tarte à la rhubarbe using 15 ingredients and 8 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Tarte à la rhubarbe:

1. Pâte sucrée
2. 120 g beurre mou
3. 80 g sucre glace
4. 25 g poudre d’amandes
5. 1 pincée de sel fin
6. 1 oeuf
7. 200 g farine
8. Crème d’amande
9. 50 g beurre pommade
10. 50 g sucre
11. 50 g d’amandes en poudre
12. 1 oeuf
13. Rhubarbe
14. 200 g compotée de rhubarbe
15. environ 1kg de rhubarbe

Steps to make to make Tarte à la rhubarbe

1. Pâte sucrée : Tamisez le sucre glace sur le beurre pommade. Grattez la gousse de vanille et ajoutez les grains, ainsi que la poudre d’amandes et le sel. Mélangez le tout à l’aide d’une spatule. Ajoutez l’œuf et mélangez.
2. Tamisez la farine sur l’ensemble et continuez à mélanger sans trop travailler. Enveloppez votre pâte dans du film alimentaire et laissez reposer au frais pour 2h.
3. Farinez votre plan de travail et étalez la pâte sucrée sur une épaisseur d’environ 2mm. Beurrez votre cercle et foncez-y la pâte. Placez au congélateur pour 15 minutes, ou quelques heures au réfrigérateur. Cela évitera à la pâte de s’affaisser à la cuisson.
4. Préchauffez votre four à 160°C. Et enfournez le fond de tarte 10 minutes. Pendant ce temps, préparez la crème d’amandes.
5. Crème d’amandes : Mélangez le sucre et le beurre pommade. Ajoutez l’œuf et mélangez. Attention de ne pas trop battre le mélange. Ajoutez le rhum, puis la poudre d’amandes et mélangez.
6. Ajoutez la crème d’amandes dans votre fond de tarte précuit et prolongez la cuisson de 10 minutes. La pâte et la crème d’amandes ne sont pas complètement cuites, c’est normal, pas de panique, nous finirons la cuisson plus tard.
7. Montage : Recouvrez la crème d’amandes d’une compotée de rhubarbe que vous aurez fait cuire dans une casserole avec un peu d’eau pour en faire de la compote.
8. Placez des morceaux de rhubarbe coupées en dès sur votre compotée. Une fois la rhubarbe joliment disposée sur le fond de tarte, enfournez à 160°C pour 40 minutes.

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