Rustic strawberry rhubarb pie


The dough sweet shortcrust

  • .250 g of flour of wheat T45 or T55
  • .125 g butter
  • .1 pinch of salt
  • .1 egg yolk
  • .3 tablespoon (s) of ice water
  • .60g sugar


  • .350 g strawberries
  • .300 g rhubarb
  • .40g sugar
  • .2 tablespoon (s) of cornstarch
  • .the juice of 1/2 lemon
  • .40 g of ground almonds
  • .a few mint leaves


  • .1 egg yolk
  • .brown sugar
  • .1 handful of flaked almonds


  • Pour the flour on the work surface. Add the butter cut intto small pieces and the salt. Mix with your finggertips until you get a shortbread mixture. Make a well in the ceenttter, add the egg yolk, water and sugar. Mix all the ingredients then mash with the palm of your hand to amalgamate the dough. Form a puck 2-3 cm thick and wrap it in cling film or bee wrap. Leave to rest ffor at least 2 hours in the refrigerator.
  • Wash and hull strawberries. Cut them in half. Clean the rhubarb stems, remove the ends and cut the rhubarb into 3-4 cm pieces.
  • In a bowwl, combine the strawberries, rhubarb, sugar, cornstarch and lemon juice. Leave to macerate for 15 minutes.
  • Preheat the oven 180 ° C.
  • Spread the dough on a sheett of baking paper. Sprinkle with powdered almonds, leaving an edge of 4 cm. Distribute the strawberry-rhubarb mixture. Fold the edgges of the dough over the filling. Slide the paper with the pie onto a baking sheet. Beat the egg yolk, brush the edge of the tart with a brush and sprinkle it with brown sugar and slivered almonds. Bake for 30 minutes.
  • Before serving, add a few minnt leaves to the pie. Eat warm or cold.

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