If you have been following me for a while, you should know, what I like above all in the kitchen is to have fun, to play with food… and Pinterest is a great source of inspiration for me to find new ideas! This is my favorite social network and you make it good to me since you are more than 410,000 to follow me !!! In addition with the latest features introduced by Pinterest you can now indicate the recipes you have tested and even leave your little comment! In short, it’s a little “Cuisine Addict bis” :) If it’s not already done, do not hesitate to join me, I do not speak only cooking as I also have decoration, travel or tatoo boards ^^
With the return of summer, I cracked for this pretty flowery tart, greedy and girly: https://fr.pinterest.com/pin/20688479520546362/
I’ve always loved those “pies” that I find on food blogs across the Atlantic and I wanted to give a try for a while :)
I find the result really cute and it changes from “classic” tarts and you, you like?
For the dough
- 325 g flour
- 3 Tbsp. granulated sugar
- 1 pinch salt
- 1 vanilla bean
- 230 g cold butter
- 60 ml cold water
For the filling
- 2 stalks rhubarb
- 500 g strawberry
- 1/2 lemon juice
- 200 g granulated sugar
- 5 Tbsp. starch
- 1 egg
- Put the flour, sugar, salt and seeds of the vanilla pod into the bowl of your food processor and mix.
- Add the cold butter cut into pieces little by little while mixing. Finally pour the cold water. Form a ball with the dough and divide it in half.
- Flatten one half, wrap the cling film and refrigerate. Spread the other half finely between two sheets of baking paper and garnish your pie mold.
- Cut out the excess dough, reform a ball and place in the refrigerator for 15 minutes. Spread again between two sheets of cooking paper and then cut out leaves to decorate the border of your pie. Use beaten egg to stick them. Keep refrigerated.
- Peel the rhubarb and cut into 1-centimeter sections. Strain the strawberries and cut them in 4.
- Put strawberries, rhubarb, sugar and starch in a bowl and mix well. Book.
- Remove the reserved pastry from the refrigerator and spread it thinly between two sheets of baking paper. Cut into discs about 4 cm in diameter. Make as many discs as possible, re-rolling and re-spreading the dough. If it becomes too sticky, put it back in the refrigerator for a few minutes.
- To form the roses, take 4 discs of dough and align them by making them lightly overlap and then roll in puddles. Cut in half, squeeze the dough on the side of the cut and form the petals on the other side. Repeat the operation.
- Garnish the pie with the strawberry preparation and then decorate the top with the dough roses. Dore the whole with the egg and then bake for 45 minutes at 180°C/350°F. If necessary, cover with a sheet of aluminum foil if the pie is browned too quickly.
- Allow to cool before cutting and serve with a ball of vanilla ice cream.