Rhubarb-Apricot Tarte
Pane-Bistecca
We love fruit tarts and it’s actually almost the only sweet thing I eat in summer. But this rhubarb and apricot tart has to be baked in early summer because rhubarb is not available in summer. Well, it is here in Asia, because you can buy more or less anything frozen if you know where.
I love the tartness of rhubarb and apricots are not always sweet either. I love unripe fruit, I know, I’m a weirdo!
I love the tartness of rhubarb and apricots are not always sweet either. I love unripe fruit, I know, I’m a weirdo!
Ingredients
1 ready rolled Cake dough
3 Rhubarb sticks
10 Apricots
30-50 g ground Hazelnuts
Sugar
2 Eggs
1 tsp Vanilla Sugar
50 ml Cream
Glaze:
Instructions
1
Step 1
Peel the rhubarb and cut into thin slices. Pit the apricots and cut into small pieces, similar to the rhubarb.
2
Step 2
Pout the pastry into a baking tray and pull up the edges. Prick the base several times with a fork. Then add the ground hazelnuts to the base.
3
Step 3
Mix and add the fruits, flatten slightly. Sprinkle with sugar to taste.
4
Step 4
Bake in the oven at 180 C degrees for 15 minutes, stir the custard ingredients together and pour over the fruits. Sprinkle a little ground hazelnut on top.
5
Step 5
Return to the oven and bake for another 20-30 minutes.
Notes
The tart can be eaten hot or cold. More Rhubarb Recipes.
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")