Rustic strawberry and rhubarb pie

Rustic Strawberry and Rhubarb Tart

Chef Alexandra Beauvais has created a special Microbiota wellness recipe that contains ingredients that are good for your gut flora.

Discover the latest microbiota-friendly recipe from Chef Alexandra Beauvais. Rhubarb and strawberries take center stage.

30 minutes

Serves 4

Dessert

🍎 Ingredients:

✔️ 110 g whole rice flour

✔️ 50 g corn flour

✔️ 40 g potato starch

✔️ 100 g lightly salted butter

✔️ 50 g light brown sugar

✔️ 1 egg

For the filling

✔️500 g rhubarb

✔️ 150 g strawberries

✔️ 70 g organic cane sugar

✔️ 3 tablespoons ground almonds

✔️1 tablespoon sugar

✔️1 egg yolk

👨‍🍳 Preparation:

Shortcrust pastry

1. Prepare the dough (even the day before). In the bowl of a food processor, mix the butter pieces with the sugar. Add the whole egg, then add the flours and starch.
2. Mix until the dough is smooth.
3. Form a ball, cover with plastic wrap (refrigerate for 2 hours).

Filling

1. Peel and cut the rhubarb into small pieces.
2. Place the rhubarb and sugar in a saucepan.
3. Cook for 15 minutes over medium-low heat.
4. Drain, reserving the juice. Pour the rhubarb into a bowl and leave to cool.
5. Wash, hull, and halve the strawberries.
6. In a ramekin, mix the egg yolk with the tablespoon of sugar and a little water.
7. Preheat the oven to 350°F (convection).
8. Roll out the pastry on baking paper.
9. Sprinkle the ground almonds over the base of the tart, leaving a 3 cm border around the edges.
10. Arrange the rhubarb compote and then the sliced strawberries on top and fold the edges over the fruit mixture.
11. Brush the edges of the pastry with egg yolk and sugar.
12. Bake for 30 minutes.
13. Remove from the oven and serve warm or cold.

*Suggestion: If you don't have corn flour, use rice flour instead. You can replace the potato starch with cornstarch. 

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