![]() ![]() I usually double shortbread proportions and bake at the same time the base of this tart and sablés bretons that I leave on the kitchen table (everyone at home – not only the kids – love them and grab them one after the other). Ingredients Serves 8 For crust 1 3/4 cups all purpose flour 1/2 cup hazelnuts, toasted, husked 2 tablespoons sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup (1 stick) plus 3 tablespoons. ![]() I recommend to prepare all ingredients (shortbread, rhubarb compote and washed and cut strawberries) and arrange the tart at the last moment (before dinner or before serving) so that the shortbread won’t soften too much in contact with the rhubarb’s moisture. It’s even better if you can leave the circles (metal, not plastic ones) while baking. Two options: either delimit the shape with a knife and remove any excess, or use circle shapes or any shape of your choice: large circle of the size of a pie, any kind of individual shapes or even your child’s clay shapes (make sure not to choose too thin shapes). Once out of the refrigerator, remove the top parchment paper and shape the forms you wish to get. Then you have to place this on a baking sheet (or the oven tray) and let it chill for at least 1 hour in the refrigerator. It’s quite convenient as the dough won’t stick to the rolling pin and you won’t have to spread flour on the working surface. You first have to roll out the shortbread dough at the desired thickness between two sheets of parchment paper. Meanwhile, whisk together granulated sugar, cornstarch, and salt. 2.4K Share 104K views 2 years ago OhYum CrumbleRecipe Rhubarb Rhubarb Crumble Tart is on the menu in Chef Anna Olsons amazing kitchen, and she is going to teach you how to make this. Transfer to prepared sheet and refrigerate 15 minutes. It’s actually important to place a cold dough in the hot oven rather than a dough at room temperature as the first one won’t have time to melt and spread out while starting to bake. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. If you don’t have any, you can add a generous pinch of salt, preferably fleur de sel which is, in size, between salt and coarse salt.ĭo you know how to make such a thick shortbread? There are tricks to follow, otherwise even if you prepare a beautiful round shape, in the oven with the increasing heat, the dough will “run away” as we say in French and you’ll get a flat, even larger, galette. To prepare the base of this tart – a thick cookie rather than a classic pie pastry – I use the same recipe as for sablés bretons (shortbread cookies from Brittany).Ī pastry from Brittany always means using salted butter. Serve as a cake to share or tartelettes individual tarts. I love this desert’s association of ingredients and textures: a crunchy sablé breton shortbread, the rhubarb’s acidity and the sweetness of fresh strawberries. Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from. ![]()
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