CRUNCHY RHUBARB TART WITH ALMOND CRUMBLE TOPPING
Today once again something with fruit. I used rhubarb to make a tart with a crunchy almond crumble topping. It was yummy, moist, refreshing and excellent for a summer tea party.
Ingredients:
dough:
250g of flour
4 tablespoons of caster sugar
1 tablespoon of vanilla sugar
1 egg
1 egg yolk
120g of butter
crumble topping:
50g of butter
3-4 tablespoons of flour
3 tablespoons of brown sugar
8g of vanilla sugar
1 egg yolk
filling:
500g of pie plant
4 tablespoons of brown sugar
Mix together the dry ingredients for the dough: flour, sugar and vanilla sugar. Chop the butter. Add the butter, egg and egg yolk to the dry ingredients. Quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour.
Heat the oven up to 180C. Cover a baking pan with the dough, leaving the edges slightly raised around the sides.
Clean the rhubarb, peel it and cut into 1 cm pieces. Sprinkle with sugar and leave for half an hour.
Make the crumble topping. Melt the butter, cool it a bit, then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until it is lumpy.
Drain the rhubarb and arrange it on the dough; sprinkle with the crumble topping and bake for 45 minutes.
Source and photo: Katarzyna Posłuszny
