Strawberry and rhubarb compote tartlet
La fraise est surement le fruit que j’attends le plus à l’arrivée du printemps, on oublie les agrumes et on se réjouie des premiers petits fruits (les bonheurs simples, quoi !). Bon et puis vous connaissez aussi mon grand amour pour la rhubarbe et bien que l’association fraise-rhubarbe est archi-connue, je ne les ai jamais cuisiné ensemble. Cette faute est désormais réparée avec ces petites tartelettes cuites et crues avec une base de sablés bretons pas faits maison…
Well yes because I don't know about you but here it's more than hot today so I want to turn on the oven… and then I'm a little lazy around the edges… so hop a packet of Breton shortbread in the cupboard and a little simple and fresh pleasure !!!
It's so fast you'll hallucinate (However, this recipe only contains natural and non-questionable ingredients. !) !!!
Strawberry and rhubarb compote tartlet
Ingredients (pour 4 tartlets)
- 250 g strawberries (Here of the Gariguette)
- 200 g rhubarb
- 50 g cane sugar
- 1 packet of vanilla sugar
For the base
- 300 g of Breton shortbread
- 100 g of butter
Description
Make the rhubarb compote, To do this, wash and cut the rhubarb into sections and cook it with the sugar in a saucepan over medium heat and covered for 10 minutes. Stir from time to time during cooking then leave to cool.
Mix the Breton shortbread and mix them with the previously melted butter. Spread the layer of biscuits in cookie cutters and place in the fridge 15 minutes.
Wash and cut the strawberries in half lengthwise then mix them with the packet of vanilla sugar. Leave to macerate 10 minutes.
When serving, place the Breton shortbread bases on plates then add the rhubarb compote. Arrange the strawberries on top.
Eat immediately otherwise the dough will soak up the rhubarb juice !
Emilie
Dawn
17.6.13A really good idea, how delicious it must be !!!
magp
17.6.13Mmmmm … how good it must be !
Besides, I tested your strawberry recipe with lemon juice and basil : delicious !
and also in tartlets with a lemon cream base, whipped cream then the famous strawberries lemon basil … it was great !
thank you for your recipes !
Emilie
17.6.13Thank you very much Magali ^-^
Emilie
17.6.13It looks so fast, simple and good that I am more than tempted to try !!
isabelle
17.6.13I like, idea to steal for holiday recipes, little material, fast, beautiful and good 🙂
the mossy bench
17.6.13Nice seasonal recipe assuming that the season is here!
merci
chris
Fabienne
17.6.13Very, very nice recipe !
sotis
17.6.13hmmm what a delight!!!
Duck and Brittle
17.6.13Hi ! We really like your blog, so we gave it a Versatile Blogger Award. Hoping that you will participate in your turn 🙂
http://duckandbrittle.blogspot.fr/2013/06/versatile-blogger-award.html
Emilie
17.6.13Merci Duck and Brittle 😉
Caro / Delightson
17.6.13Very nice new design for the blog, and I love this recipe, a good idea to eat strawberries in another way.
kisses
Caro
Lolotte
17.6.13it looks so good… It's a perfect combination!
BoopCook
17.6.13hmmm I love it !
Morgan
18.6.13Nothing better than a light tartlet without baking in the oven (ideal for small Parisian kitchens like mine which do not have one), merci!
LadyMilonguera
18.6.13These tartlets are lovely…
Whoa
18.6.13An alliance always very appreciated 🙂
Vegetable Flavors
18.6.13Gourmet as you wish !
Breton shortbread dough : Mmmmm !
And the sweet & tangy strawberry wedding / rhubarb : my my !!!
Brief, these little tartlets are to die for ^^
Estelle
19.6.13How pretty your tartlets are. The first time I tasted rhubarb, it was by marrying it with strawberries, and since, I love this mixture ! 🙂
Have a nice day Emilie !
Louise
20.6.13I love the combination of rhubarb and strawberry… Mmmmmm 🙂
Lolotte
18.8.13It’s a great idea to use rhubarb compote rather than cream., it’s lighter and fresher with a little tangy side! I adore!
Emilie
19.8.13Thank you Lotte 😀