Piece of life
Is there anything better than a fruit tart? It is such a classic, served by our mothers [and grandmothers] to end the Sunday family meal [and other days as well]. My favourite pie will always be the mirabelle plum pie, but I definitely love all fruits pies. Summer [with its abundance of fruit] is, of course, the perfect season, and right now, strawberries and rhubarb are at the top. So it is the perfect time to enjoy them making pies, but don’t also forget to prepare jams and also to freeze some to enjoy later during the year.
About the strawberry & rhubarb rustic galette
But what a wonderful invention the rustic pie is! No more headaches about nicely shaping the dough into a pan. You simply don’t use one at all. It’s so much easier and the rustic look wins everyone over.
This pie is comforting, full of childhood memories, the sweet pie my mother and grandmother used to prepare.
Well, it’s quite simple, you can use any type of dough. Shortcrust, shortbread, puff pastry… take your pick. And don’t hesitate to flavour it: vanilla, citrus, fresh herbs for example. And for those who are in a hurry, a store-bought dough will do the trick too.
I chose to use Eric Kayser’s shortcrust pastry recipe. And oh my, it’s so good!
A classic combination, strawberries and rhubarb just fit together perfectly. I don’t add much sugar to the filling because I like the sour taste of rhubarb, and the strawberries were very ripe and sweet. You can increase the quantities to taste. The addition of the flour/almond powder mixture is important to absorb the liquid from the strawberries and rhubarb, otherwise your dough will be soggy and you will have a hard time baking it.
And for a better level of satisfaction, serve this pie with a scoop of vanilla ice cream… what a treat!
Finally, fruit pie has endless possibilities… you can make this recipe with any fruit you like.
In need of ideas ?
Do you like strawberries and simple deserts? You should check out this recipe for mascarpone mousse with berries, easy to prepare and so good!
Delicious strawberry and rhubarb rustic galette
Pour la pâte sablée (ou une pâte du commerce)
- 210 g flour
- 130 g butter soft
- 1 egg
- 50 g confectioner's sugar
- 30 g sugar
- 30 g almond flour
- 1 pinch of salt (about 2 g)
Pour la garniture
- 400 g strawberries
- 400 g rhubarb
- 50 g sugar + 3 tbsp
- 2 tbsp flour
- 2 tbsp almond flour
- 1 egg yolk or milk (to brush the dough)
For the shortcrust pastry (or a store-bought dough).
- Put the soft butter in the bowl of the stand mixer. Add the sugar and confectioners' sugar, salt and almond powder. At low speed, blend until you have a dough.
- Add the egg.
- Gradually add the flour and mix until you obtain a homogeneous paste.
- Take the dough out of the bowl and knead it for 1 to 2 minutes on a floured counter.
- Film the dough and place it in the refrigerator for at least 2 hours.
For the filling
- Hull the strawberries and cut them into quarters.
- Cut the rhubarb into small pieces.
- In a bowl mix the almond powder, flour and 50 g. of sugar. Add the fruit and mix well.
Preheat oven to 200°C (400°F)
- Take the dough out of the refrigerator.
- Roll out the dough on a floured counter, then place it on a baking sheet lined with parchment paper (or silicone mat).
- Spread the fruit mixture over the dough, leaving about 1 inch border.
- Fold the border over the fruit.
- Brush the edges of the pastry with egg yolk (or milk) and sprinkle the remaining sugar over the entire pie.
- Bake 30 min, or until golden brown (if using milk it will be lighter).
- For even more pleasure, serve with a scoop of vanilla ice cream.