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Ingredients for 4-6 servings:
For the crispy dough:
- 1.5 cups (210 grams) flour
- 100 grams cold butter
- 1/4 cup (50 grams) sugar
- 1 egg
- For the outer dough coating:
- 1 beaten egg
- A handful of sliced blanched almonds
For the filling:
- 6 rhubarb stalks cut into 2-3 cm pieces
- 20 halved strawberries (or raspberries)
- 3 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
For serving: powdered sugar
Method:
Preparing the dough: Put the flour and butter in the bowl of a mixer with a flat beater and process at a slow speed into small crumbs. Add the sugar and process briefly. Add the egg, increase the speed, and process until dough crumbs are achieved. Using your hands, blend the dough into a single lump, cover with plastic wrap and refrigerate for about half an hour.
Spread baking paper on the work surface and flour lightly. Roll out the dough (not too thin) on the baking paper to a diameter of 24-26 cm. Transfer the baking paper with the dough to the baking pan.
Notes: If you find it difficult to roll out the dough, you can flour the rolling pin a bit. If the crispy dough cracks / tears, you can press it together and continue. If you are having trouble working the dough, you can refrigerate it for a while and then continue.
Preparing the filling: Put the rhubarb and berries in a bowl, add the sugar, lemon juice and vanilla, and mix gently.
Place the fruit in the center of the dough and fold the edges of the dough over them. Brush the edges of the dough with the beaten egg and sprinkle almonds. Bake in an oven preheated to 180 degrees for 35-40 minutes until the dough turns gold and firms up. Remove from oven and let cool.
Sprinkle powdered sugar and serve with vanilla ice cream.
