Tarte pommes rhubarbe au Cook Expert

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Tarte pommes rhubarbe au Cook Expert. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Tarte pommes rhubarbe au Cook Expert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte pommes rhubarbe au Cook Expert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte pommes rhubarbe au Cook Expert is Pour 8 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tarte pommes rhubarbe au Cook Expert estimated approx 45 mn.

To get started with this recipe, we have to prepare a few components. You can cook Tarte pommes rhubarbe au Cook Expert using 13 ingredients and 8 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Tarte pommes rhubarbe au Cook Expert:

1. Pour la pâte :
2. 250 g farine t65 bio
3. 80 ml d'eau
4. 90 g beurre
5. 1 pincée de sel
6. Pour la garniture:
7. 3 pommes
8. 300 g rhubarbe
9. 120 g cassonnade
10. 2 oeufs
11. 2 gouttes d'extrait de vanille
12. 20 cl crème liquide
13. 30 g beurre

Steps to make to make Tarte pommes rhubarbe au Cook Expert

1. Pour la pâte :
   Mettre tous les ingrédients dans la cuve inox munie de sa lame et lancer PATE/GATEAU. Former une boule avec la pâte, la filmer et mettre au frigo pendant au moins ½ heure(on peut même la faire la veille).
2. La garniture :
   
   Éplucher les pommes et les couper en dés. Eplucher la rhubarbe en retirant bien tous les filaments (vous pouvez regarder des vidéos sur le net pour voir comment bien l'éplucher) et la couper en dés.
3. Dans la cuve inox munie du petrin XL, mettre les 30 g de beurre, les cubes de pommes et de rhubarbe, 25 g de cassonnade et lancer MIJOTAGE 10 MN / VIT 2A / 110° BOUCHON OUVERT.
4. Réserver dans une passoire au dessus d'un cul-de-poule pour récupérer le jus.
5. Pendant ce temps, étaler la pâte sur un plan de travail fariné, puis la foncer dans un moule à tarte en y déposant des billes céramique ou en recouvrant avec un autre moule à tarte. Enfourner à 180° pendant 10 mn.
6. Dans la cuve inox rincée séchée et munie de sa lame, mettre 2 œufs, 20 cl de crème liquide, 75 g de cassonnade et 2 gouttes d'extrait de vanille puis lancer PATE/GATEAU.
7. Sur la pâte précuite, déposer les fruits, recouvrir avec la préparation, saupoudrer légèrement avec le reste de cassonnade et enfourner pendant 35 mn à 180° (+ou- selon votre four).
8. Napper avec tout ou partie du jus de cuisson des pommes et rhubarbe et laisser refroidir avant de servir.

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