Raspberry-Rhubarb Tart

Name: Raspberry-Rhubarb Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Marzipan raw mass; 275 g Flour; 75 g Icing sugar; 1 TABLESPOON Icing sugar; 7-10 Tbsp Salt; 1 egg (size M); 125 g Butter; 250 g Raspberries; 450 g Rhubarb; 350 ml Rhubarb juice; 6 TABLESPOONS Sugar; 1 package Pudding powder "Vanilla flavour" (for cooking); 30 g tender oats; 1 Egg yolk (size M); 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Marzipan raw mass
275 g Flour
75 g Icing sugar
1 TABLESPOON Icing sugar
7-10 Tbsp Salt
1 egg (size M)
125 g Butter
250 g Raspberries
450 g Rhubarb
350 ml Rhubarb juice
6 TABLESPOONS Sugar
1 package Pudding powder "Vanilla flavour" (for cooking)
30 g tender oats
1 Egg yolk (size M)
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Cut the marzipan into small pieces. For the dough 200 g flour, marzipan, 75 g icing sugar, 1 pinch of salt, egg and 100 g butter first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Wrap the dough in foil and chill for about 1 hour. Sort the raspberries.
2
Clean, wash and cut the rhubarb into pieces. Heat 250 ml juice, 2 tablespoons sugar and rhubarb in a pot, simmer for about 3 minutes. Take out the rhubarb and drain. Stir 100 ml juice, 3 tbsp sugar and pudding powder until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute. Add raspberries and rhubarb and mix in. Leave to cool and chill for about 30 minutes.
3
First knead 75 g flour, 25 g butter, 1 tablespoon sugar, oat flakes and egg yolk with the dough hooks of the hand mixer, then quickly knead into crumbles with your hands, chill. Grease a tart mould (26 cm Ø) with lift-off base.
4
Roll out the dough to a circle (approx. 28 cm Ø) and line the mould with it. Spread raspberry-rhubarb compote evenly on the dough. Spread crumbles over the compote and bake in the preheated oven, bottom shelf (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Place on the middle shelf about 10 minutes before the end of the baking time. Leave the finished tart to cool in the mould for approx. 10 minutes, then remove from the mould and lift onto a plate. Sprinkle with icing sugar. Serve lukewarm.