http___bmsfood.bg__d1_82_d0_be_d1_80_d1_82_d0_b0-_d1_81-_d1_8f_d0_b1_d1_8a_d0_bb_d0_ba_d0_b8__1.xml
http___themasterlifestyle.com_2015_05_21_rhubarb-strawberry-tart_.xml
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Пресявате брашното, правите кладенче и слагате маслото на парченца, захарта, солта, лимоновия сок и яйцето, и замесвате тесто. Завийте с фолио и оставете за 20 минути да почине. Обелете ябълките, разрежете на 4 и почистете семките. Режете ябълките на тънки парчета и ги полейте с лимонов сок. Загрейте фурната на 200 градуса. Разточете тестото с дебелина 2-3 мм, сложете във форма за пай и оформете като застъпите и малко по стените около 2 – 3 см. Набодете тестото с вилица. Наредете ябълковите резенчета в кръг иги застъпете леко едно с друго, разпределете маслото, поръсете отгоре със захарта равномерно и поставете във фурната. Пече се между 25 – 30 минути. Оставете да изстине преди да конусмирате.
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The weather is finally warming up and we’re spending as much time outside as we possibly can. If you’re anything like us, that means you’ll be heading to picnics and backyard barbeques. If you’re looking for something that is sure to impress your family and friends, you’ll want to whip up a Rhubarb Strawberry Tart. This takes a little bit of time, but it’s all worth it at the end. Here’s what you’ll need: Ingredients for Tarts 1 1/2 cup of whole wheat white flour 3 tbsp sugar 4 oz butter, cut into pieces (1 stick) 1 egg 3 tbs ice water In a food processor mix the flour and sugar. In batches add the butter pieces and pulse until it’s mixed. Add the egg and water until you notice the dough starting to form. Place the dough on a flat surface and knead just a little. Don’t over handle the dough. Mold it into a ball or disk, wrap with plastic wrap and allow to chill in the fridge for about 30 mins. Sprinkle a bit of flour on your counter and roll out the dough into a thin sheet. Make sure it’s about 2 inches larger than your pan. If you’re not able to roll the dough, place it in the center of your pan and start pressing it out towards the edges until the dough covers the whole pan. Prick the tart shell for a fork and allow it to rest again in the fridge for 30 mins. In the meantime prepare the filling: 2 cups of strawberries, diced 2 cups of rhubarb, diced 2 tbsp of lemon juice 1/2 cup of sugar 2 tbsp of corn starch Mix all the ingredients above together and allow to rest for 20 minutes. Stir every 5 minutes. Preheat the oven to 400 degrees. Pour the filling into the tart and bake for about 35 minutes depending on your oven. This is tasty on it’s own, but it’s extremely delicious with whipped cream or ice cream. Enjoy!