Sweet filling of rhubarb on a friable basis with cornmeal will be appreciated by real gourmets!
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You will need
- For 10 pieces:
- - 260 g of cornmeal;
- - 260 g of wheat flour;
- - 140 g of polenta;
- - 140 g of sugar;
- - 12 g of salt;
- - 220 g butter;
- - 170 ml of cream;
- - 4 yolks;
- - rhubarb jam.
Instruction manual
1
We will knead the dough in the processor with a flat nozzle for the dough. Cut the butter into a medium dice. Sift two types of flour into the bowl, add salt, sugar, polenta, mix all the dry ingredients. Then send chopped butter to it and mix so that the ingredients only combine slightly, at slow speeds for no more than a minute.
2
Then increase the speed of the mixer to medium and in 2 minutes turn the contents of the bowl into crumbs. Pour in the cream and yolks, again bring to the state of friable dough.
3
Roll the same balls from the dough. Sprinkle the working surface with flour and turn each ball into a cake about 4 mm thick.
4
Put the filling in the center of each (I have 2 tablespoons each) - rhubarb jam. Pinch the edges, pulling them to the center, but do not close the filling to the end.
5
Cover the baking sheets with baking paper and, using a wide spatula, transfer the blanks to them. Clean in the cold for a couple of hours.
6
Preheat the oven to 180 degrees and send chilled tarts there for 40 - 45 minutes. If you bake immediately on 2 baking sheets, then after 20 minutes, swap them.