Rhubarb tarte flambée with sour cream

Name: Rhubarb tarte flambée with sour cream
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 500 g Rhubarb; 250 ml Orange juice; 250 g + 2 tablespoons sugar; 1 TABLESPOON Cornstarch; 1 Peppermint stem; 100 g Schmand; 100 g Low-fat curd; 1 package (260 g) fresh tarte flambée dough; rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 2 TABLESPOONS Pistachio kernels; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

500 g Rhubarb
250 ml Orange juice
250 g + 2 tablespoons sugar
1 TABLESPOON Cornstarch
1 Peppermint stem
100 g Schmand
100 g Low-fat curd
1 package (260 g) fresh tarte flambée dough; rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
2 TABLESPOONS Pistachio kernels
7-10 Tbsp Icing sugar

Directions

1
Clean, wash and cut the rhubarb into pieces of about 2 cm. Bring juice, 250 g sugar and rhubarb to the boil. Simmer for about 2 minutes while stirring. Stir 2 tbsp. water and starch until smooth.
2
Bind rhubarb with it. Put the pot in a cool place. Wash mint, shake dry, pluck leaves from the stalks and chop finely. Mix sour cream, quark, mint and 2 tablespoons of sugar.
3
Unroll the dough and place it on the baking paper on a baking tray. Spread the sour cream on the dough. Spread 6 tablespoons of compote on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes.
4
Chop the pistachios. Remove the tarte flambée, sprinkle with pistachios and dust with icing sugar. Spread another 6 tablespoons of compote on the dough and cut into pieces. Add the rest of the compote