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Tarte rustique fraises & rhubarbe & glace

Delicious strawberry and rhubarb rustic galette

No more complications, the rustic galette is the simplest and most fashionable way to prepare a pie. It's beautiful, easy, tasty and delicious, everything we love in a desert!
Course: Baking
Keyword: Easy recipe, Pastry
Portions 8
Prep Time: 20 minutes
Temps de repos: 2 hours
Baking time: 30 minutes
Print Recipe

Ingredients

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)

Instructions

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.