for 8 pieces

Pastry dough

200 g	light spelt flour
½ tsp	salt
75 g	butter, cut into pieces, cold
1 dl	water

Tart

50 g	shelled ground almonds
500 g	rhubarb, cut into approx. 1 cm pieces
1 tbsp	sugar

Custard

250 g	half-fat quark
2	egg
1 parcel	vanilla sugar
2 tbsp	sugar

How it's done

Pastry dough

Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 32 cm in diameter), transfer to the prepared tin, prick the base with a fork.

Tart

Spread the almonds over the pastry base. Top with the rhubarb, sprinkle with sugar.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove.

Custard

Combine the quark, eggs, vanilla sugar and sugar, pour over the rhubarb.

Return to the oven

Bake the tart for a further 30 mins. Remove, allow to cool slightly, enjoy lukewarm or cold.

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