To prepare a delicious rhubarb and cherry tart, carefully follow the steps below. Start by making the dough. In the bowl of a food processor, combine the ingredients for the crust, mixing them until you achieve a soft and non-sticky dough. It is important that the dough is well homogenized so that the tart has a pleasant texture in the end. Once you have finished mixing, wrap the dough in plastic wrap and let it chill in the refrigerator for 15 minutes. This will help firm up the dough and make it easier to roll out later.
In the meantime, sprinkle a little flour on the work surface to prevent the dough from sticking. Remove the dough from the refrigerator and roll it out with a rolling pin until you have a sheet of even thickness. Transfer the dough to a tart pan with a detachable bottom, which you have previously greased with butter and dusted with flour to prevent sticking. Trim the edges of the dough that exceed the pan, making sure the crust is well placed. Cover the tart with parchment paper and fill it with beans or lentils to prevent the dough from puffing up during baking.
Bake the crust in a preheated oven at 180 degrees Celsius for 10 minutes. When the dough starts to brown slightly at the edges, remove the parchment paper along with the beans. Using a fork, gently prick the dough to allow steam to escape, then bake for another 10 minutes.
In the meantime, prepare the filling. Wash the rhubarb, trim the ends, and then slice it into pieces about 2 cm long. Place the rhubarb in a large skillet, add the sugar, and let it cook over medium heat, stirring occasionally, until it caramelizes slightly. Then, add the butter and continue to cook on low heat until the rhubarb becomes soft. After the rhubarb has softened, add the cherries and let the mixture simmer together for another 5 minutes.
Turn off the heat and let the mixture cool slightly. In another container, hydrate the gelatin in cold water, then add it to the fruit mixture, stirring gently until completely dissolved. Finally, add the cinnamon to enhance the flavors and pour the fruit mixture over the tart crust.
Let the tart chill in the refrigerator for at least 2 hours before serving, so that the filling can set. Serve the tart cold, garnished with whipped cream and mint leaves for a special look and taste. Enjoy your meal!
In the meantime, sprinkle a little flour on the work surface to prevent the dough from sticking. Remove the dough from the refrigerator and roll it out with a rolling pin until you have a sheet of even thickness. Transfer the dough to a tart pan with a detachable bottom, which you have previously greased with butter and dusted with flour to prevent sticking. Trim the edges of the dough that exceed the pan, making sure the crust is well placed. Cover the tart with parchment paper and fill it with beans or lentils to prevent the dough from puffing up during baking.
Bake the crust in a preheated oven at 180 degrees Celsius for 10 minutes. When the dough starts to brown slightly at the edges, remove the parchment paper along with the beans. Using a fork, gently prick the dough to allow steam to escape, then bake for another 10 minutes.
In the meantime, prepare the filling. Wash the rhubarb, trim the ends, and then slice it into pieces about 2 cm long. Place the rhubarb in a large skillet, add the sugar, and let it cook over medium heat, stirring occasionally, until it caramelizes slightly. Then, add the butter and continue to cook on low heat until the rhubarb becomes soft. After the rhubarb has softened, add the cherries and let the mixture simmer together for another 5 minutes.
Turn off the heat and let the mixture cool slightly. In another container, hydrate the gelatin in cold water, then add it to the fruit mixture, stirring gently until completely dissolved. Finally, add the cinnamon to enhance the flavors and pour the fruit mixture over the tart crust.
Let the tart chill in the refrigerator for at least 2 hours before serving, so that the filling can set. Serve the tart cold, garnished with whipped cream and mint leaves for a special look and taste. Enjoy your meal!
Ingredients
Batter: - flour - 200 g - soft butter - 100 g - milk - 3 tablespoons - eggs - 1 pc. - sugar - 1 tablespoon - a pinch of salt Filling: - rhubarb - 600 g - pitted cherries - 500 g - icing sugar - 150 g - granulated gelatin - 1 tablespoon - cinnamon - 1 teaspoon - butter - 50 g