21/05/2022
Do you remember Sunday cake?
One of the most beautiful baking traditions is the Sunday cake. Even back then, mothers and grandmothers used to conjure up delicious pastries with that "you-know-you" taste on the holy day of the week. We want to revive this tradition as "Demmler flavour commissioners" - as inspiration, as a recipe guide or simply as a little feast for the eyes.
This week we start with a strawberry-rhubarb tart, which should tempt you back to the coffee table with its typical combination of tart and sweet nuances. Are you with us?
Strawberry-Rhubarb Tart
- Ingredients:
- 400 g rhubarb
- 400 g strawberries
- 230 g sugar
- 300 g flour
- 220 g butter
- 1 sachet vanilla sugar
- 1 pinch of salt
- 1 tablespoon icing sugar
- Processing:
- Clean the rhubarb and strawberries, cut the fruit into small pieces and mix with 50 g sugar and leave to infuse for 30 minutes.
- For the crumble, sift the flour into a bowl. Add 220 g butter, 180 g sugar, vanilla sugar and 1 pinch of salt. Knead everything first with the dough hook of the hand mixer and then with your hands to form crumbles. Press 2/3 of the crumble into a greased tart tin (24 cm Ø), forming a 2 cm high rim. Pre-bake the base in a preheated oven at 190 ° on the 2nd rack from the bottom for 13-15 minutes until light brown. Leave to cool.
- In the meantime, drain the strawberries and rhubarb, reserving the juice. Mix the strawberries and rhubarb and pour generously onto the pre-baked base. Spread the prepared crumble on top. Bake the tart for a further 35-40 minutes. Leave to cool in the tin. Sprinkle with strawberries and icing sugar as decoration.