Tarte à la rhubarbe 

Serves 6

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g butter
• 1 egg yolk
• 5 cl (3 tbsp) water
• 1 pinch salt

For the filling:

• 800 g rhubarb
• 150 g granulated sugar
• 125 g crème fraîche (or heavy cream)
• 2 eggs

Preparation

1. Peel the rhubarb and cut it into 2 cm pieces. Place in a bowl with 50 g of the sugar and let macerate for 1 hour.
2. Drain the rhubarb in a colander.
3. Roll out the pastry and place it in a buttered tart pan.
4. Arrange the rhubarb on the crust and bake in a preheated oven at 400°F (200°C) for 20 minutes.
5. Beat the eggs with the remaining sugar, then stir in the crème fraîche. Pour over the tart.

1. Return to the oven and bake for another 15 minutes, until golden brown.
2. Serve warm or chilled.

Goes well with a dollop of crème battue or ice cream.

Un grand merci à Upi Struzak de l'AF Silicon Valley pour cette recette.