Rhubarb tartlets
Description
Delicious pastries for the whole family. Corn flour makes the tartlet dough surprisingly tender. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. To make the filling, finely chop the rhubarb. Set aside 1 1/2 cups, and place 3 cups into a large saucepan. Add brown sugar, seeds, and vanilla pod. Cook over low heat, covered, for 15 minutes. Remove the lid, increase heat to medium, and cook for another 15 to 17 minutes, until the mixture thickens. Remove the vanilla pod and stir in the reserved rhubarb. Transfer the filling to a large bowl and let it cool.
- 2
Step 2
2. In a food processor, combine flour, sugar, and salt. Add butter cut into pieces and mix until the mixture resembles sand. Add cream and egg yolks, and blend until smooth. You can also mix the dough by hand using a pastry cutter for the butter.
- 3
Step 3
3. Divide the dough into 10 equal parts. Lightly flour the work surface and roll each piece into a circle about 12 cm in diameter.
- 4
Step 4
4. Place 3 tablespoons of filling in the center of each circle.
- 5
Step 5
5. Fold the edges, creating ruffles at the top. Place the tartlets on a baking sheet lined with parchment paper. Freeze for at least 1 hour or up to 2 weeks, wrapped in plastic wrap.
- 6
Step 6
6. Preheat the oven to 190 degrees and bake the tarts for about 35 minutes, until the filling begins to bubble. Serve warm or at room temperature. Store the tarts in an airtight container for up to 2 days.