Best crumbs, which I had the opportunity to bake. Sweet strawberries, rhubarb and sour dough crisp match perfectly. The whole thing is topped with bread crumbs with the ground almonds. Best served warm with whipped cream or Greek yogurt, in a lighter version.
crust pastry: 240g plain flour
120g cold butter, diced 2 tablespoons sugar
1 egg 1 tablespoon cold milk
zest of 1 / 2 lemon
Filling: 300g rhubarb
400g sugar 120g strawberries
1 level tablespoon flour
zest of 1 / 2 lemon
Almond crumble:
25g butter 25g flour
25g ground almonds 2 tablespoons sugar
the tart mold with a diameter of 25 cm smear butter.
cut off the tip of the rhubarb and cut into pieces of about 1cm.
odszypułkować Strawberries, washed and cut into quarters.
fruit into a bowl, add sugar, flour, lemon zest and mix. Set aside. From time to time mix.
Sift flour with salt into a bowl. Stir in sugar. Add butter and lemon peel and shred with your fingers.
Insert an egg and pour a spoonful of milk, knead to a uniform dough.
Wrap in cling film and put into the freezer for 15 minutes.
Meanwhile prepare the crumble. Dissolve the butter, add sugar, and after a while, ground almonds and flour, stir and set aside to cool.
On floured countertop podsypanym roll out the dough into a circle with a diameter of 35cm. Put it into a mold, gently pressing the dough to the edges. Apply
fruit without juice that collected in the bottom of the bowl.
protruding beyond the edges of the dough gently form wrapped inside. Sprinkle with Streusel.
Bake 40-45 minutes in oven preheated to 200 degrees (180 degrees of hot air.)
Serve warm or blot cold with whipped cream or thick Greek yogurt.
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