Rustic rhubarb mini tarts
Mini rhubarb tarts to enjoy this delicious but short season that is rhubarb season! They look kinda rustic but I like it! Lots of crust so the textures are well balanced.
How do you like your rhubarb? I also like strawberry+rhubarb pie, I posted the recipe last year. And crumble… Yummy.
Rustic rhubarb mini tarts (6 mini tarts):
For the dough:
- 180g flour
- 150g butter
- 1 pinch of salt
- 1 tbsp sugar
- 3 tbsp iced water
For the filling:
- 200g rhubarb
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 egg
To make the dough, put the flour, salt and sugar in a big bowl. Cut the cold butter into small pieces and add it to the bowl. Mix with the tip of your finger until you get a sandy powder with chunks of butter.
Add iced water a tablespoon at a time in the dough and mix until you get a sticky dough. Don’t knead it. Put some cling film on it and refrigerate overnight or it will be impossible to spread.
The next day, cut the rhubarb to your desired shape. Mix in a bowl with white sugar, cornstarch and a little water. Set aside.
Preheat the oven at 150°C(300°F).
Take the dough out of the fridge, divide in 6 equal pieces and roll out each piece of dough. Put the rhubarb in the center and fold the edges back on the fruits.
Beat the egg and brush it over the dough. Sprinkle with the brown sugar.
Bake for 30-40 minutes or until golden brown.
Serve warm or cold.
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