Strawberry-rhubarb tart Linz style

COOK TIME
60 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dough, put flour, almonds, 150 g sugar, 1 pinch of salt, 2 eggs, butter in pieces and 2 tablespoons of cold water in a bowl. First knead with the dough hooks of the mixer then quickly with your hands to a smooth dough. Approx. 2⁄3 Pour the dough into a greased tart tin with a raised base (26 cm Ø) and dust with flour. Press on the base and rim. Chill for about 30 minutes.

2. 2

   For the grid, roll out the rest of the dough on some flour (approx. 28 cm Ø). Cut into strips about 2 cm wide. Weave on baking paper to the grid. Pull the velvet baking paper onto a plate. Chill for about 30 minutes.

3. 3

   For the filling, wash, clean and chop the strawberries and rhubarb. Mix pudding powder, 50 g sugar and 4 tbsp. juice. Boil up the rest of the juice. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Remove from heat and stir in the fruit. Leave to cool and fill into the mould.

4. 4

   Slide the grid from the baking paper onto the filling. Press down the rim. Whisk the egg yolk and brush the grid with it. Sprinkle with sugar crystals. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) on the bottom shelf for about 1 hour. Let it cool down. Serve with vanilla ice cream.

5. 5

   At www.kochen-und-geniessen.de/gitter you will find detailed step-by-step instructions.

Nutrition Facts

KCAL
300 kcal

CARBS
32 g

FATS
17 g

PROTEINS
4 g