These pastries will bring back memories of summer cottages, nature and family tea parties!
It is necessary
- For the basics:
- - 150 g butter;
- - 1.5 cups flour;
- - 1, 5 tbsp. brown sugar;
- - a pinch of salt.
- Rhubarb filling:
- - 0.75 cups of sugar;
- - 90 g flour;
- - 750 g rhubarb.
- Cheese layer:
- - 300 g cream cheese;
- - 0.75 cups of sugar;
- - 2 small eggs.
Instructions
Step 1
Remove the oil for making the dough from the refrigerator so that it becomes soft. In the meantime, warm up the oven to a temperature of 220 degrees and line it with parchment (baking) paper in a suitable shape (round with a diameter of about 28 cm, or a medium baking sheet).
Step 2
Combine flour with brown sugar, a pinch of salt and softened butter in a bowl. Mix thoroughly until smooth and distribute over the prepared form, not forgetting to form small sides. Chop the base with a fork or toothpick so that it does not swell when baking and send it to the oven for about 10 minutes.
Step 3
Cut the rhubarb into small cubes, mix with sugar and flour and put on the dough in a mold. Return to oven for another 10 minutes. When you take out the mold with the workpiece, lower the temperature to 180 degrees.
Step 4
To prepare the cheese layer, simply beat the cream cheese with sugar and eggs with a mixer until smooth and smooth. Place the mixture on top of the rhubarb and bake together for 35 minutes. Then cool the tart first at room temperature and then in the refrigerator for several hours.
