FRIJE

Instructions

• 1.   1. Trim the rhubarb and cut it into pieces. Sprinkle it with sugar and let it macerate for 2 hours.
  

  
  
  1. Prepare the dough: mix all the ingredients (flour, 140 g of sugar, 125 g of softened butter, and 1 egg) to obtain a nice ball. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
  
  
  
  2. In a bowl, beat the whole egg with the two egg yolks, the cream, and 30 g of sugar.
  
  
  
  3. Preheat the oven to 200°C (400°F). Line the tart pan with the dough, prick it with a fork, and blind bake it (with dried beans on aluminum foil) for 15 minutes.
  
  
  
  4. Cook the rhubarb in a saucepan over medium heat for a few minutes before spreading it over the baked crust. Add the egg-cream-sugar mixture. Bake for another 10 minutes.
  
  
  
  5. Arrange the washed and hulled strawberries on the baked tart, sprinkle with knobs of butter, and bake the tart for 10 minutes at 150°C (300°F).
  
  

Nutritional information *