It’s rhubarb season! This pie is really easy to make and tastes delicious. Happy baking!
Rhubarb Mazarin Pie
About 8 pieces
- 10 thin red rhubarb stalks, about 8 inches/20 cm long
- ½cup / 1dl sugar
- ½cup / 1dl water
- 1 tsp butter
Pre-heat the oven to 350°F/175°C. Put the rhubarb horizontally in a baking sheet and spread the sugar, water and butter on top. Bake it for 10 minutes in the middle of the oven. Let cool. Pour out the liquid in a pot and save it.
- 5 puff pastry rectangles, about 7×20 cm
- 1 egg for brushing
Heat the oven to 390°F/200°C. Roll out the puff pastry. Put three rectangles on a baking sheet covered in parchment paper, so that they overlap with about 1/3 inch / 1 cm. Brush with whipped egg, so they stick to each other, where they overlap. Cut out edges of about ½ an inch/1½ cm, brush with egg underneath and put on top along the sides of the rectangle. Prick everything except the edges with a fork. Brush the edges with egg. Put the puff pastry in the oven for about 10 minutes. If the pastry puffs up in the middle you can push it down with a fork.
- 35 g soft butter
- 1/3cup / 3/4dl sugar
- 200 g almond paste
- 2 eggs, room temperatured
- 1 tbsp flour
Heat the oven to 390°F/200°C. Mix butter and sugar. Grate the almond paste finely and mix with the sugar and butter. Add one egg at a time. Add the flour. Spread the mixture over the pastry puff and put the rhubarbs on top. Bake in the oven for about 20-25 minutes.
Boil the liquid from the rhubarb until it thickens and the consistency becomes like a syrup. Take out the pie and drip the rhubarb syrup on top.
- Fresh herbs, for example Spanish chervil and oxalis to spread on top.
- Vanilla ice cream or vanilla sauce.