PREPARATION OF THE DOUGH

Beat the egg yolks with the sugar and soften with a little water (or milk). Put the butter in pieces and salt to the flour as for pastry. Take flour and butter in the hands and fingers crossed. Mash butter and flour together lightly rubbing his hands. Flour passes between the fingers. Note the pieces of butter coated with flour. Sanding finished form a fountain. Pour the sugar mixture in the center.

Quickly incorporate elements using a dough cutter (without giving body). Gently squeeze the mass hands. If all it takes is that moisture is sufficient. Otherwise, add a little water. Lightly flour the work surface and milling until obtaining the soft pastry and form the ball. As for the pastry must be thin and flexible.

RUBARB – APPLE PUDDING

Mix the greater quantity of rhubarb and apples with sugar and apple juice in the pot and cook until soft potatoes. If necessary, mix the strawberries in the blender. Them from the heat and mix the pudding powder under the potatoes. Put back on the heat and cook for a bit.

Put him now from the heat and mix small amounts of rhubarb and apples in there. Put the pudding in a glass bowl, cover with foil so that it touches the pudding and put to use in the refrigerator.

Meanwhile, preheat the oven to 180°C (hot air ovens -20°C).
Roll the dough on a baking sheet, put it in the cake pan and cut the edges nicely. Pour the cooled there in pudding and bake at 180°C for 20 minutes.

While the cake is baking, mix in the jam pot with water and bring to the boil. Pour the jelly than through the sieve and coat the cake with it if you take them away from the oven. Finally, sprinkle the cake with chopped pistachios and let cool until serving.

It tastes incredibly delicious and fresh. Highly recommended!