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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Found in a German organic food magazin called Schrot und Korn . Haven't made it yet, but it sounds delicious. This is meant for eight 6'' tartlets. Preparation time does not include chilling time! Ingredients:
1/2 cup butter, chilled |
2 1/2 ounces brown sugar |
1 dash salt |
2 egg yolks |
3 tablespoons milk |
1 teaspoon milk |
1/2 lb spelt flour, whole |
10 1/2 ounces rhubarb |
2 tablespoons agave syrup |
4 eggs |
1/2 cup butter, soft |
3 1/2 ounces raw sugar |
5 ounces almonds, ground |
1 teaspoon lemon peel |
1 ounce almonds, slivered |
Directions:
1. Knead cold cubed butter, sugar, salt, egg yolks and milk together. Add flour, knead into dough. Wrap and chill for one hour.
2. Dice rhubarb, combine with agave syrup.
3. Divide egg yolks from whites, beat whites until stiff.
4. Cream together yolks, sugar and soft butter, fold in stiff egg whites, ground almonds and lemon peel.
5. Preheat oven to 350 degrees F.
6. Roll out dough on a floured surface so you can cut out eight 6 1/2'' disks.
7. Grease tartlet forms, layer with dough disks.
8. Pre-bake for ten minutes.
9. Remove from oven, fill in almond custard filling - don't fill completely!
10. Gently layer dicced rhubarb onto custard filling and top with slivered almonds.
11. Bake for about 25 minutes or until golden brown.
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