The sweet rhubarb filling on a crumbly basis with corn flour will be appreciated by real gourmets!
It is necessary
- For 10 pieces:
- - 260 g of corn flour;
- - 260 g of wheat flour;
- - 140 g polenta;
- - 140 g of sugar;
- - 12 g of salt;
- - 220 g butter;
- - 170 ml cream;
- - 4 yolks;
- - rhubarb jam.
Instructions
Step 1
We will knead the dough in a processor with a flat dough attachment. Cut the butter into medium cubes. Sift two types of flour into a bowl, add salt, sugar, polenta, mix all dry ingredients. Then send chopped butter to her and mix so that the ingredients are only slightly combined, at slow speeds for no more than a minute.
Step 2
Then increase the speed of the mixer to medium and turn the contents of the bowl into crumbs within 2 minutes. Pour in the cream and yolks, bring back to a crumbly dough.
Step 3
Roll identical balls from the dough. Lightly dust the work surface with flour and turn each ball into a flat cake about 4 mm thick.
Step 4
Put the filling in the center of each (I have 2 tablespoons for each) - rhubarb jam. Pinch the edges, pulling them towards the center, but do not close the filling to the end.
Step 5
Line the baking sheets with baking paper and, using a wide spatula, transfer the blanks onto them. Put in the cold for a couple of hours.
Step 6
Preheat the oven to 180 degrees and send chilled tarts there for 40 - 45 minutes. If baking on 2 baking sheets at once, then after 20 minutes swap them.
