Recipe taken from mojewypieki.com. Baked, rested, placed on a chopping board in the evening sun, sprinkled with icing sugar. What’s not to like 🙂 ?

For the basis of the tart I used a tall glass of plain flour, 4 tbsps of icing sugar, 1/4 tsp of baking powder, 90 g of chopped butter, a splash of cream, 2 egg yolks and some cold water to bind it together.  When ready, it chilled in the fridge for 30 minutes, while I peeled and chopped my rhubarb, about 3 pieces of it, roughly 350 g. I quickly pan fried it with 3 tbps of sugar- not enough, I later decided,  then drained.

The oven was ready waiting at 180 degrees, so I coarsely grated  the pastry onto the bottom of the tin, flattened with fork and baked till lightly golden for about 15 minutes. Then some jam went on, strawberry was recommended in the recipe, I used what  I had the remains of in the fridge- pear and some blueberry too. Then the rhubarb, some raspberries for colour, then a bit of breadcrumbs and finally, what we call in Polish “kruszonka”. A delightful, crunchy topping, a bit like on a crumble, but better. And kitchen aid makes it perfectly. 90 g of flour, 50 g of sugar, some vanilla paste and then 60 g of hot, melted butter.

The tart baked in 180 degrees for about 30 minutes. When done, some icing sugar and ready to be devoured. 🙂