We had a good weekend and accomplished some things that have been on hold since Mini was injured. We finally started on the desk in the boat room. Haven't been able to do much in there partly because it was Bonus' refuge while he and Mini had "hospital issues". On Saturday Mini was finally (after eight weeks) able to go outside on her own (Yay! Double Yay!). We are waiting one more week until she can eat her dry food again but this was awsome for all of us, doors and windows open all weekend!
Wille and I also baked the rhubarb tart/pie from last weekend for the second time. It's so delicious! By the way, what is the difference of tart and pie? We say "rabarberpaj" in Swedish but I have a feeling that rhubarb tart is more appropriate when there's fruit involved?!
Anyhoo, here's the recipe:
Crust & crumbs
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200 grams / 7 oz of almond paste
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150 grams / 5,3 oz of cold butter
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1 dl / 3 oz of brown sugar
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2,5 dl / 3,7 oz of flour
Filling
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4 big stalks of rhubarb (or in our puny crop case 6 smaller ones)
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1/2 dl / 1 1/2 oz of brown sugar
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1 tablespoon of potato starch
Original recipe calls tart to be served with vanilla sauce but we prefer vanilla ice cream...
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Set oven to 175 degrees Centigrade / 350 degrees Farenheit.
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Grate the almond paste and cut he cold butter into cubes. Mix together with brown sugar and flour to make the crust and crumbs until crumbly.
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Press half of the crumbly dough into a pie dish and place in the oven for 8 minutes.
- Peel rhubarb and cut into small pieces.
- Mix with brown sugar and potato starch and add into the cooked crust. Skip any liquids that may have appeared.
- Add the rest of the crumbs on top of the rhubarb and pop back into the oven for another 25-30 minutes.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm...
... Aaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!
All gone!
