Strawberry and rhubarb tart

Étapes de la recette

For the pastry:

1. Zest the lemon.
2. Rub the flour, sugar and butter together with your fingertips and then between the palms of your hands.
3. The texture should be very crumbly.
4. Add the fleur de sel and lemon zest, and mix.
5. Add the egg, and mix well to obtain smooth pastry.
6. Flatten the pastry into a disk, cover with clingfilm and store in the fridge while you make the almond cream.

For the almond cream:

1. Whisk the softened butter and brown sugar with a mixer.
2. Add the egg and whisk well.
3. Finally, add the ground almonds and the flour.
4. Mix and chill for 5 minutes.
5. Take the dough out of the fridge and roll it out until it is 5 mm thick.
6. Line a cake ring (can be round or square) or grease a 20 cm pie dish.
7. Remove excess dough by rolling the rolling pin over it.
8. Garnish the bottom of the pastry case with almond cream using a spatula.

For the tart decoration:

1. Wash the rhubarb stalks and strawberries.
2. Cut the rhubarb stalks into slices the length of your dish or cake ring.
3. Arrange the rhubarb slices evenly over the almond cream.
4. Oven bake for about 30 minutes at 180°C.
5. While the tart is baking, cut the strawberries into slices.
6. Take the tart out of the oven and let it cool on a wire rack.
7. Decorate with slices of strawberries and sprinkle with brown sugar before serving.