Name: Grand Gateau à La Rhubarbe
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 4 to 5 stalks rhubarb, halved lengthwise and cut into 1½-inch (4 cm) pieces; 1 teaspoon vanilla extract; 1 cup plus 1 tablespoon (250 ml) mascarpone; 2½ tablespoons all-purpose flour, plus extra; ½ cup (50 g) sifted confectioners’ sugar; 1 egg, beaten; 5 tablespoons (75 g) cold butter, diced; Pinch of sea salt; 1 cup minus 2 tablespoons (175 g) granulated sugar; 1 pound 10 ounces (750 g) strawberries (fresh or frozen); 3 tablespoons almond flour

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Home Made in the Oven

By Yvette van Boven

Published 2019

About

One of my good friends, Meike, owns a bakery: Petit Gateau. Whenever we have something to celebrate, we eat heaps of small tarts in every flavor imaginable. Meike learned her trade from a confectioner in Paris. Her tarts are made from the most delicious dough and filled with anything her rich fantasy can conjure up. Once I planned on stealing her secret dough recipe, but now anyone can simply look it up in