Tartelette pomme rhubarbe recipe | Taste of France®
Chef Jordan Fouchet makes the most of the best local produce for his delicate apple and rhubarb tartlet.
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Ingredients
- 250g (83/4oz) plain flour, plus extra for rolling the pastry
- 100g (31/2oz) icing sugar
- 30g (1oz) ground hazelnuts (or ground almonds)
- Pinch of salt
- 100g (31/2oz) butter
- 1 egg yolk
- 2 sticks of rhubarb
- Seeds from 1 vanilla pod
- 20g (3/4oz) butter
- 100g (31/2oz) caster sugar
- Water, optional
- 2 Jonagold apples (or firm-fleshed apples)
- Verbena leaves, to serve
- Vanilla ice cream, to serve
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