Strawberry and rhubarb tart

If you are looking forward to the strawberry season as much as we are - strawberry dessert recipes are for you. And today we offer you the perfect ensemble: rhubarb, strawberries, and the tenderness of crumbly dough. We are sure that this tart will not leave you or your guests indifferent.

Ingredients

• 125 g of flour
• 60 g of sugar
• 50 g of oil
• 1 egg
• pinch of salt
• 500 g of strawberries
• 200 g of rhubarb
• 20 g of sugar
• Juice of 1 lemon

Directions

1. Sift flour through a sieve. Make indentations and add beaten egg with sugar and diced butter at room temperature. Knead well until smooth. Form a ball, wrap in cling film and refrigerate for 3 hours.
2. After 3 hours, remove the dough from the refrigerator, separate ¼ part, roll out the rest and line us with a tart pan, pre-greased thoroughly. (silicone molds do not need to be greased, but you can sprinkle them with flour). Roll out the separated dough and cut it into strips.
3. Prick the dough with a fork and bake for 10 minutes in an oven preheated to 160 degrees
4. Peel a squash, grate it and squeeze the juice. Cut strawberry pieces. Cook together with sugar and lemon juice until the pieces of rhubarb and strawberry are soft enough to mix everything until smooth. The liquid must evaporate enough to make the mixture thick.
5. Spread the filling on the cake and cover it with strips of dough. Continue to bake until the dough turns golden. Serve chilled.