Strawberry-Rhubarb-Tarte Linzer-Art

Name: Strawberry-Rhubarb-Tarte Linzer-Art
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Ingredients: 300 g Flour; 75 g ground almond kernels (without skin); 200 g Sugar; 1 pinch Salt; 2 Eggs (size M); 250 g Butter; 400 g Strawberries; 400 g Rhubarb; 300 ml apple juice; 1 package Pudding powder "Vanilla flavour" (for cooking); 1 Egg yolk (size M); 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 16

300 g Flour
75 g ground almond kernels (without skin)
200 g Sugar
1 pinch Salt
2 Eggs (size M)
250 g Butter
400 g Strawberries
400 g Rhubarb
300 ml apple juice
1 package Pudding powder "Vanilla flavour" (for cooking)
1 Egg yolk (size M)
2 TABLESPOONS Sugar crystals
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
For the dough, put flour, almonds, 150 g sugar, salt, eggs, 2 tablespoons cold water and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands quickly to a smooth dough. Put approx. 2/3 of the dough into a greased and flour-sprinkled tart mould with lift-off base (approx. 26 cm Ø) and press it down to a base with a rim. Chill for about 30 minutes.
2
Roll out the remaining dough on a floured work surface in a rectangular shape (approx. 20 x 30 cm). Cut into approx. 10 strips (approx. 2 x 30 cm). Weave strips on a floured round plate (approx. 30 cm Ø) to form a grid. Keep cold.
3
Wash and clean strawberries and rhubarb. Halve the strawberries. Cut the rhubarb into small pieces. Boil up the apple juice to 4 tbsp. Mix pudding powder, 50 g sugar and 4 tbsp. juice. Stir into the boiling juice, bring to the boil and simmer for about 1 minute. Stir in fruits. Spread on the dough base in the mould.
4
Slide the dough grid from the cake plate onto the cake. Cut off any excess dough and press the grid around the edge of the cake. Mix egg yolk and 2 tbsp. water. Spread a thin layer of the dough onto the strips. Sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 hour. Cover with aluminium foil after about 45 minutes. Remove from the oven and let cool on a cake rack. Remove the tart from the tin and dust with icing sugar. Serve with vanilla ice cream.