Rhubarb tart - Recipe | Folláin
Vibrant pink, green, and magenta stalks taste sour and tangy, and are often combined with sugars for a mouth watering tart-sharp taste.
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Cooking tools:
- Oven
- Kitchen scale
- Sifter
- Mixing bowl
- Measuring spoon
- Refrigerator
- Plastic wrap
- Rolling pin
- Chef's knife
- Cutting board
- Whisk
- Baking dish
- Fork
Ingredients
- Filling 600-700g of red rhubarb
- 230g of sugar (use less if you like your rhubarb sharp! About 180g)
- 2 tbsp of plain flour
- 1 of egg
- Pastry 230g of plain flour
- 165g of butter
- 2-3 tbsp of water
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