The Perfect Tart of Summer

Tilberedning

1. 1

   Tart base: Mix together flour, sugar, salt in a mixer.

2. 2

   Add cold cubed butter. Let it go with the K shovel until it looks like sand.

3. 3

   Add cold milk and egg yolk. Let it go until it comes together as a dough. Take it out of the bowl and let it rest cool, preferably covered, for about 40 minutes.

4. 4

   Roll the dough out to 3 mm thickness and place to a pie dish. Cut the edge with a knife. Place baking paper on top of the dough filled with dried peas in the oven at 155 degrees for 14 minutes. Take out and leave to cool before filling with the frangipane.

5. 5

   Frangipane: Combine tempered butter, sugar, flour, almond flour and pistachio flour to a mixer.

6. 6

   Mix together to a smooth mass. Add one egg at a time and add the seeds of a vanilla pod and the zest of a lemon at the very end.

7. 7

   Spread the frangipane in the finished tart form and bake in the oven at 150 degrees for 15 minutes. Let the tart cool before the next step.

8. 8

   Pickled rhubarb: Peel the rhubarb and cut into slices, boil the sugar, water and vanilla bean. Add the rhubarb and remove from the plate, leave for 15 minutes.

9. 9

   Rhubarb compote: Chop rhubarb and add it to a saucepan, add sugar. Bring to the boil and simmer for 10 minutes on a low heat. Remove and whisk together, then spread a good layer to the tart.

10. 10

    Cream: Whip the sour cream to a bowl. Slice the vanilla bean lengthwise and scrape out the seeds – add this the the sour cream. Add the vanilla sugar and continue beating.

11. 11

    When the sour cream is airy and firm, transfer it to a piping bag and slice a hole with an angle. Place the tip of the bag which is furthest down towards the tart and start squeezing the bag, moving your hand from side to side of the tart piece at the same time. Repeat on all pieces.

12. 12

    Place the pickled rhubarb on the end of the pieces and decorate with fresh flowers for an extra magnificent appearance.

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