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Triple Baked Rubharb Tart

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A seriously delicious French rhubarb pie for the patient chef.

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This is a demanding pie to make, but like a French Lady, she will reward those who know how to honor her.

The pie is baked three times:

  1. Bake shell, rhubarb and biscuits
  2. Prepare custard and bake further with custard
  3. Prepare meringue and bake further with meringue

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Take 500gr rhubarb - the French lady understands nothing of ounces and pounds and only speaks in grams - get used to it.

Partially peel the rhubarb, then chop. Discard the peelings.

THE SHORT DOUGH
Pte foncer
250g flour
Salt
15gr sugar
125 butter
50gr egg
50gr water
I hate savory short doughs used in sweet pies - you need sugar in there.

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I use my Kenwood kitchen machine instead of my arms to knead the dough, hence my size. You can get even better results with your bare hands.

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Cut the butter into small cubes. This is not optional, as short dough is a precarious balance between dry powders and tiny bits of butter. If you work with very soft butter, you'll end up with cardboard-like dough and won't have the amazing crumbly texture of a proper short dough. Heed my words!

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Sift flour, salt and baking powder, then fold in butter and mix until crumbly.

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Add the water and mix on.

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Add the eggs...

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... and continue to mix.

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Do not overmix! As soon as the dough starts having a uniform appearance with no large wet or yellow patches, stop.

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Cover and put in a cool place for 2 hours.

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Grease your pie pan, then sprinkle a little flour and toss until the pan is white all over.

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Getting from this ...

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to this is never easy. Short dough, you see, is not very pliable and very short on patience with the novice cook. As you try to stretch it with a rolling pin, it keeps breaking. You will most probably need to patch it up until you get the proper circular shape.

Use a fork to prick it all over.

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