Rhubarb and Strawberry Crumble Tart

Rhubarb and Strawberry Crumble Tart - a delicacy that brings together sweet and tart flavors, making it a perfect dessert for any occasion. Combining the crunchy texture of the crumble with the juicy filling of rhubarb and strawberries, this recipe is an excellent choice for those who appreciate desserts with a complex and comforting taste. Additionally, the tart is easy to prepare, and the result promises to impress anyone who tastes it.

Total preparation time: approximately 1 hour and 15 minutes
Preparation time: 30 minutes
Baking time: 45 minutes
Number of servings: 8

Ingredients:

*For the dough:*
- 100 g cold butter, diced
- 100 g sugar
- 1 egg
- 230 g flour
- a pinch of salt

*For the filling:*
- 3 large stalks of rhubarb, cleaned and cut into 2-3 cm pieces
- 500 g strawberries, cleaned and halved
- 100 g sugar
- 3-4 tablespoons water
- 2 packets of vanilla sugar
- 1 tablespoon cornstarch

*For the crumble (topping):*
- 25 g sugar
- 25 g brown sugar
- 25 g butter, melted
- 40 g flour
- 1 cup almond flakes

Preparation method:

1. Preparing the dough: In a food processor, add the diced cold butter, sugar, egg, flour, and a pinch of salt. Mix the ingredients on low speed for 2-3 minutes until the mixture becomes a crumbly dough. If you don’t have a food processor, you can use a fork to combine the ingredients.

2. Chilling the dough: Turn the dough onto a piece of plastic wrap, form it into a ball, and then flatten it slightly. Wrap it up and refrigerate for 20-30 minutes to firm up.

3. Preparing the filling: Meanwhile, in a saucepan, add the cut rhubarb stalks, sugar, and water. Place the saucepan over medium heat and let the mixture boil for 2-3 minutes until the rhubarb starts to soften. After it cools slightly, add the cornstarch and mix well. Then, fold in the strawberries and vanilla sugar.

4. Baking the dough: Preheat the oven to 180 degrees Celsius. On a floured surface, roll out the chilled dough into a sheet about 5 mm thick. Place it in a greased and floured tart pan. Prick the dough all over with a knife. Cover with baking paper and add dried beans to prevent puffing. Bake the tart base for 20-25 minutes.

5. Assembling the tart: Once the dough has baked and started to brown, remove the baking paper and beans. Pour the rhubarb and strawberry filling into the crust.

6. Preparing the crumble: In a bowl, mix the sugar, brown sugar, melted butter, flour, and almond flakes until you obtain a sandy mixture. Sprinkle this mixture over the fruit filling.

7. Final baking: Return the tart to the oven for another 25-30 minutes until the crumble becomes golden and crispy.

8. Serving: Let the tart cool slightly before slicing. Serve it warm, alongside a scoop of whipped cream or vanilla ice cream for a delicious contrast.

Useful tips:
- If you prefer a less juicy filling, you can add an extra tablespoon of cornstarch and make sure the filling cools well before adding it to the tart.
- The beans you use to prevent the dough from puffing can be reused for other tarts, so don’t throw them away!
- If you don’t have almond flakes, you can use chopped nuts or oats for a varied crumble.

Nutritional information (per serving):
- Calories: approximately 320 kcal
- Fat: 15 g
- Carbohydrates: 45 g
- Protein: 4 g
- Fiber: 2 g

Possible variations:
- Instead of strawberries, you can add blueberries, raspberries, or peaches, depending on your preferences or the seasonal fruits available.
- Add a teaspoon of cinnamon or nutmeg to the crumble mixture for an extra flavor boost.
- Experiment with different types of flour, such as almond or oat flour, for a gluten-free dough.

The rhubarb and strawberry crumble tart is not only a delicious dessert but also a way to enjoy seasonal fruits and bring a touch of freshness to any meal. Whether you serve it at a party, a family gathering, or simply as a personal treat, this recipe will bring smiles to everyone’s faces. Enjoy!

 Ingredients: Dough: 100g cold butter, 100g sugar, 1 egg, 230g flour, a pinch of salt. Filling: 3 large stalks of rhubarb, 500g strawberries, 100g sugar, 3-4 tablespoons of water, 2 packets of vanilla sugar, 1 tablespoon of cornstarch. Topping: 25g sugar, 25g brown sugar, 25g butter, 40g flour, 1 cup of almond flakes.

 Tags:  cake crumble rhubarb pie