Rhubarb and raspberry fill tart
Tart with rhubarb and raspberry filling- a step-by-step culinary recipe. Baking with rhubarb for popularity can only compete with rhubarb-like jelly. Do not bother with complex recipes - use what is at hand: frozen dough and seasonal berries.
- 500 g short pastry;
- 3 large stalks of rhubarb;
- 100-150 grams of raspberries;
- 100 g fat sour cream;
- 4 tbsp. l. brown sugar
- 3 tbsp. l. powdered sugar + a little more for sprinkling;
- 2 tbsp. l. flour;
- 1 vanilla pod.
Roll the cooled dough into a circle 2-3 cm larger than the diameter of the mold. Put in the form, make the bumpers. Often chop the bottom with a fork, cover with baking paper, put in dry beans and bake at 1600With 12 min.
Cut the rhubarb into 2 cm pieces. Pour 100 ml of water into the saucepan, add sugar and rhubarb. Prepare on low heat until caramel syrup is formed, 10 minutes.
In a blender, whip sour cream, vanilla seeds, flour, powdered sugar and raspberries, setting aside some berries for decoration.
Pour the fill into the slightly cooled base. Spread rhubarb evenly throughout tartu.Bake for 25-30 minutes.
Sprinkle sugar with powder and sprinkle with raspberries before serving.