Lo reconozco, en la mayoría de las ocasiones como con los ojos.
Veeeenga, el graciosito de ahí al fondo, que deje de intentar imaginarme metiéndome miguitas de pan por los ojos….
Tampoco me refiero a lo que hacemos todos (o al menos eso espero) en los buffets libres.
¡Sí hombre! eso de ir cogiendo cosas de todas las bandejas, todo en el mismo plato y haciendo montañita, por supuesto, para probarlo toooodo, como si no hubieses comido en un mes, para luego acabar dejando más de la mitad de las cosas en el plato porque ya estás lleno…
A lo que yo me refiero es a esas ocasiones en las que solo con ver un plato, ya sé si me va a gustar o no.
Bueno, hay ocasiones en las que es muuuy fácil dejarte llevar solo por el aspecto exterior y, al más puro estilo Rappel (sin tanga de lentejuelas por favor!!!) vaticinar que «esa cosa» de aspecto indeterminado no te va a gustar.
Pero hay otras veces en las que decido que algo me va a encantar, sin tener la menor idea de cual puede ser su sabor…
Bien, pues eso es exactamente lo que me pasó con el ruibarbo.
Vamos, que solo con ver a los personajes de mis series favoritas comer un trozo de la tarta de fresas y ruibarbo de la tía Jane, yo ya había decidido que esa podía ser mi tarta favorita.
¡Hala, así de chula soy yo!
Bueno, pues he de decir, que por una vez, y sin que sirva de precedente…¡¡acerté de pleno!!!
La tarta es una absoluta delicia!!
Y menos mal, porque con lo que me costó conseguir el …dichoso ruibarbo, como para que no me hubiese gustado luego (claro, que tampoco sería la primera vez que me pasa, jejeje).
¡Ah! ¿Qué tú no puedes conseguir el ruibarbo fácilmente? Pues mira que me extraña, porque es la cosa más fácil del mundo (nótese la ironía). Pero aún así no te preocupes, que esta tarta solo con fresas está igualmente buenísima, y oye, tú guárdate la receta y si alguna vez consigues ruibarbo, preparas la receta con él y verás que no te engaño al decir que está deliciosa.
¿Qué, vamos a por la receta?
Preparación:
Comenzamos preparando la masa quebrada:
En un bol tamizamos la harina y mezclamos con el azúcar y la ralladura de limón.
A continuación le añadimos la mantequilla, fría y cortada en trozos, y mezclamos frotando con los dedos, sin amasar, hasta conseguir una textura arenosa.
Añadimos el huevo y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola.
Si utilizamos la amasadora, colocamos el accesorio pala y a velocidad 2 mezclamos la harina, el azúcar, la ralladura de limón y la mantequilla solo el tiempo necesario para obtener una textura arenosa.
A continuación añadimos el huevo y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola.
Envolvemos en papel film y llevamos al frigo para que repose durante, al menos 30 minutos, aunque lo ideal sería unas 2 horas.
Mientras la masa reposa en el frigorífico, vamos preparando
el relleno:
Comenzamos limpiando el ruibarbo, quitamos las hebras si las tuviese y cortamos en trozos de unos 2 cm. aproximadamente.
Ponemos el ruibarbo en un bol y añadimos las dos cucharadas de azúcar. Dejamos macerando unos 30 minutos.
Transcurrido este tiempo añadimos las fresas, limpias y cortadas en cuartos al bol donde tenemos macerando el ruibarbo.
Añadimos la cucharada de maizena e integramos todo .
Una vez pasado el tiempo de reposo de la masa, precalentamos el horno a 180º.
Sacamos la masa de la nevera y la estiramos sobre una superficie ligeramente enharinada, o bien entre dos hojas de papel de hornear, con ayuda de un rodillo.
Engrasamos el molde que vayamos a utilizar y colocamos la masa sobre él, sin estirarla, solamente adaptándola al molde suavemente.
Cortamos el exceso de masa que sobresalga del molde pasando el rodillo por encima de este.
Pinchamos la superficie de la masa con un tenedor para evitar que salgan burbujas y espolvoreamos con las dos cucharadas de almendra molida. Esto absorberá en gran medida los jugos que suelten las fresas durante la cocción y que harían que la base de masa quebrada se ablandase.
Ponemos el relleno sobre la tarta y con la masa sobrante de la base hacemos una decoración con la que cubriremos el relleno. Si no queremos hacer ninguna decoración, simplemente estiramos la masa sobrante y la colocamos sobre el relleno, teniendo la precaución de hacer un agujerito para que pueda salir el vapor que se genere durante el horneado.
Para que la parte superior de la masa no se despegue de la base durante el horneado, debemos humedecer ligeramente el borde de la base y, una vez que coloquemos la parte superior, presionar con los dedos el borde de la tarta para sellarla.
Pincelamos la tarta con huevo batido y llevamos al horno durante 45 minutos aproximadamente, hasta que veamos que la superficie está dorada.
Sacamos del horno y dejamos enfriar sobre una rejilla.
Y a disfrutar de la tarta!!!
Notas:
Por supuesto podemos preparar esta tarta con masa quebrada comprada o con hojaldre, pero la versión que os he traído hoy, es sin lugar a dudas mi favorita.
Sí, ya sé lo que me vais a decir…que no encontráis el ruibarbo!! Yo tampoco suelo encontrarlo, pero cuando lo tengo, esta es mi forma favorita de prepararlo. Pero ¡que no cunda el pánico!! que podéis prepararla igual solo con el relleno de las fresas, aumentando, eso sí, la cantidad, y estará igualmente deliciosa. Si la preparáis solo con fresas no es necesario que las dejéis macerando como hacemos con el ruibarbo, ya que esto se hace por lo ácido que puede resultar. Y quizá sea suficiente con una cucharada de azúcar si las fresas son lo suficientemente dulces.
Qué bonita te ha quedado!! Nunca he probado el ruibarbo y la verdad tengo curiididad de como quedara en repostería. Tu tarta ha quedado ideal y las fotos preciosas. Besos
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