Tartes are a great thing; perfect for summer afternoons. Pair with vanilla ice cream, or cream, or yoghurt! You can always replace the rhubarb with other fruit like raspberries, blueberries, peaches, you decide! I tried to make the tart a bit healthier by using spelt instead of wheat flour. You could also replace parts by coconut flour to reduce the amount of flour used even further.
For the Dough:
250g spelt-wholegrain flour
3/4 tsp salt
3 tbsp cold water
For the filling:
200g Rhubarb, peeled, washed and cut into about 10cm long pieces
zest from 1 bio lemon
1 tbsp cornstarch or flour
2 tbsp milk
1 egg yolk
3 tbsp brown sugar
- For the dough: Mix flour and salt. Add butter and quickly knead with your fingertips. Add egg yolk and water and form an event dough. Wrap in cling film and put in fridge for 1 hour.
- Mix rhubarb with sugar, lemon and cornstarch. Put aside.
- Roll out dough on a floured working space to a 0.5cm thick circle. Add rhubarb to the middle alternating between horizontal and vertical, leaving 2-3cm space to the edges. Fold edges to the middle and press gently.
- Preheat oven to 200C. Mix egg yolk with milk and baste the edges of the dough. Sprinkle sugar on top of the edges.
- Bake tarte for 25 minutes. The edges should be golden brown and the rhubarb cooked.
- Take tarte from the oven. Serve warm.