Rhubarb and strawberry is a perfect connection ... sweet and sour, not to mention the beautiful pink and red color.
I went yesterday to my favorite local Farm and came back home with a bag full of Strawberries and Rhubarb.
What can I do with this : Marmelade ? Jam ? Pie ?
Oh please, said my hubby D. make me a Pie !!!!!
10 minutes later, the KitchenAid was mixing the flour, the butter and the eggs ... the crust was done in few minutes !!!
BTW, I saved the rest of the crust to make individual quiches Lorraine for dinner ... what a good idea ;-)
These fruits taste really like summer ... so yummy !!!!
After 45mn baking ... the result was just perfect ... we can't wait to try it !!
Believe me or not, the Pie was even better the day after !!
Et voila, bon Appetit !
Emilie, your French Chef
La Recette of the Rhubarb & Strawberry Pie (Tarte a la Fraise et Rhubarbe)
Ingredients for the crust:
a pinch of salt
1 tablespoon water
Ingredients for the filling:
1 egg white
Mix flour, salt and butter in the bowl of a food processor until getting big pieces. Stir in sugar and pour the beaten egg with water and beat until the dough mix before it forms a ball, add water if necessary. little by little !
Knead dough on floured surface and divide it into two so that a piece of dough slightly larger than the other. Wrap each ball in waxed paper and refrigerate one hour.
Remove the ends of the rhubarb stalks, cut into slices an inch. In a skillet, stew the rhubarb with the sugar over medium heat for 15 minutes, add the quartered strawberries. Continue cooking over low heat knew few minutes then let cool.
Flour the work plan, roll the larger piece of dough into you get a circle one with a 1inch diameter bigger than your mold. Place in pan, leaving the banks exceeded. Prick the dough and refrigerate again.
Preheat oven to 180 ° C.
Spread the remaining piece of dough and roll it. Cut into thin strips.
Remove the pan from the refrigerator. Pour stewed fruit on the dough and place the remaining strips of dough over the pie, perpendicular to form a lattice. Close the edges by pinching dough. Brush top of pie with egg white and sprinkle with a teaspoon of sugar.
Bake for 35 minutes the dough is golden. Make sure the bottom crust is cooked, or add 10mn. And check.
Let cool. If you prefer it cold (like me), let the pie in the fridgge during 2h minimum before serving.