Ingredients
- 4 cups rhubarb cur in 1 inch pieces
- 1 1/4 cups sugar
- 1/4 cup flour
- 2 eggs, beaten
- 2 tbsp melted margarine
- Frozen pie shells (2)
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Mix sugar, flour, melted margarine and eggs
Mix in rhubarb
Place mixture in unbaked pie shell
Defrost other pie shell, gently flatten and cut into 1/2 strips and make a lattice top.
Bake for 10 minutes in 450 F oven
Turn down heat to 350 F and cook 35 minutes until golden
You'll also love
previousnext
-
Strawberry Rhubarb with a Hint of...
4.1/5
(158 Votes)
-
Warm Nava
1.8/5
(5 Votes)
-
Fruit Dip
1.4/5
(5 Votes)
-
Homemade Brownie Mix
1.8/5
(41 Votes)
-
Kelly's Tomato Chicken
1.7/5
(71 Votes)
-
Easy Lasagne
1.8/5
(4 Votes)
-
Nut Bread
1.4/5
(6 Votes)
-
lemon meringue pie
1.2/5
(24 Votes)
Chef Tips and Tricks
You're watching: VIDEO: Rustic Cherry Tart
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
Review this recipe