Rhubarb and Almond Pie
6 servings
90 minutes
Rhubarb and almond pie is a harmony of flavors where the tart freshness of rhubarb combines with the soft nutty note of almond. This dessert features an authorial execution, transforming traditional ingredients into an exquisite treat. The crunchy shortcrust pastry holds a delicate creamy-almond filling soaked with thin strips of rhubarb that add a tangy zest. Historically, rhubarb has been used in European cuisine by chefs, while almond is an important element of Mediterranean cuisine, uniting two gastronomic worlds. This pie is served chilled and pairs perfectly with vanilla ice cream, making it a refined decoration for any tea party or festive table.
1
For the test, mix sifted flour and powdered sugar, add soft butter, half of the vanilla sugar, and one yolk. Mix thoroughly. Roll into a ball. Wrap in plastic wrap and refrigerate for half an hour.
- Wheat flour: 280 g
- Icing sugar: 70 g
- Butter: 230 g
- Vanilla sugar: 10 g
- Chicken egg: 4 pieces
2
Grease a 26 cm diameter mold with oil. Preheat the oven to 180°C.
- Butter: 230 g
3
Clean and cut the rhubarb so that the stalks fit in the mold arranged in a single row parallel to each other (the longest in the center, decreasing towards the edges).
- Rhubarb: 400 g
4
Whip the cream for the cream. Add 3 eggs, grated almonds, sugar, the remaining vanilla sugar, and whip again.
- Cream 30% fat: 150 g
- Chicken egg: 4 pieces
- Grated almonds: 80 g
- Sugar: 80 g
- Vanilla sugar: 10 g
5
Roll out the dough, place it in the mold, and smooth the surface. Arrange the prepared rhubarb stalks in a single row parallel to each other. Pour with cream.
- Rhubarb: 400 g
- Grated almonds: 80 g
- Cream 30% fat: 150 g
6
Bake for 40-50 minutes at 180°C until golden brown. Let it cool completely before serving. Serve with a scoop of ice cream.
