Tart with raspberries and rhubarb

Tarte is a French open shortbread pie with filling.

Ingredients

• - 300 g flour
• - 200 g butter + a little for greasing the mold
• - 50 g of powdered sugar
• - 150 g of granulated sugar
• - 2 yolks
• - 1/4 tsp salt
• - 3 tbsp. l cold water
• - 400 g raspberries
• - 200 g rhubarb
• - 1 lemon (zest only)
• - 20 g gelatin
• - fresh berries for decoration (raspberries, blackberries)
• - mint for topping (optional)

Directions

1. Grind softened butter with flour + salt + powdered sugar + egg yolks + cold water. Put the finished dough in a bag and put it in the refrigerator for 20-30 minutes.
2. Grease a tart form with oil, lay out the dough (1 cm layer), pierce several holes on the bottom with a fork and bake for about 20-25 minutes at a temperature of 180 degrees.
3. Soak gelatin in cold water (according to instructions).
4. Cut the rhubarb into small slices, put in a saucepan, add raspberries, granulated sugar and cook for about 20 minutes. Add lemon zest (and chopped mint - if desired) 5 minutes before being ready.
5. Cool to a warm state, add gelatin, stir thoroughly so that there are no lumps. If the lumps have not disappeared, then put on fire and warm slightly, stirring constantly, until the lumps dissolve.
6. Pour warm jelly into the tart, after cooling, put the tart in the refrigerator until completely solidified. When the jelly begins to set, sprinkle the open cake with fresh berries for garnish.