Strawberry Tarts with Vanilla and Rhubarb - Nest in Normandy Dieppe

Strawberry Tarts with Vanilla and Rhubarb

Ingredients: Yields 4 servings

From the fresh produce market:
500g rhubarb
250g strawberries

From the cheesemarket:
1 egg
100g butter

From the grocery store:
250g flour
275g sugar
Whipped cream (optional)

From your larder:
Brown sugar
Grains from 1 vanilla pod
1 pinch of salt

• Prepare the short crust pastry. Place 1 egg, 125g sugar and 1 pinch of salt in a bowl and mix together. Add this mixture to the flour in a salad bowl. Knead the dough until it is smooth. Roll it out thinly on a floured work surface. Cut out circles to fit your baking tins using a (cookie) cutter.
• Bake your tarts blind for 12 minutes, using baking beads or similar to stop the pastry from rising. Turnout on a wire rack to cool.
• Prepare the rhubarb compote. Peel the rhubarb and cut it into small pieces. Cook in a small pan with 150g caster sugar and the vanilla grains. Cook, covered, for 150 minutes. Drain the compote. Taste and add sugar, if desired.
• Place the rhubarb compote in the tart bases and add the finely chopped strawberries. Sprinkle with brown sugar, and why not with top with a swirl of whipped cream.