Strawberry Tarts with Vanilla and Rhubarb
Ingredients: Yields 4 servings
From the fresh produce market:
From the cheesemarket:
From the grocery store:
Whipped cream (optional)
From your larder:
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.