Rhubarb Tartlets

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Yield: 8 individual tarts

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In this recipe a pâte sucrée and a crumbly topping offer a sweet balance to the tartness of the rhubarb. The pistachios add a burst of color.

Rhubarb Tartlets

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 individual tarts
Published: 03/15/2012

Ingredients

Dough

  • 1/2 cup confectioners' sugar
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/4 cups (9 ounces) King Arthur Perfect Pastry Blend or 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 2 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla extract

Filling

  • 5 cups rhubarb, cut in 1" pieces
  • 1/2 cup sugar
  • 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
  • 1 teaspoon Instant ClearJel, optional, for thickening; substitute 1 tablespoon flour, if desired

Topping

Directions

1) To make the dough: Mix the sugar, butter, salt, and baking powder.

2) Add the flour; mix until crumbly.

3) In a separate bowl, whisk together the egg yolks, egg, and vanilla.

4) Add to the flour mixture and stir until the dough is cohesive.

5) Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

6) To make the filling: Combine 3 cups of the rhubarb, the sugar, vanilla, and ClearJel or flour in a heavy saucepan.

7) Simmer over medium-low heat for 10 to 15 minutes, or until the rhubarb breaks down. Transfer to a bowl, stir in the remaining rhubarb, and cool.

8) To make the topping: Combine the flour, sugar, and salt.

9) Work in the butter to make pea-sized crumbs.

10) Add the pistachios, stirring to combine. Place in the refrigerator.

11) Preheat the oven to 375°F. Place 8 English muffin rings on a parchment-lined baking sheet.

12) To assemble and bake the tartlets: Roll the dough 1/8" thick. Cut 8 1/2" to 9" circles, and fill the rings with the dough, trimming the edges.

13) Fill each tartlet with 1/4 cup of the rhubarb. Sprinkle on the topping.

14) Bake the tartlets for 35 minutes, until the crust and topping are golden and the filling is bubbly.

15) Remove from the oven, and serve warm.

Yield: 8 individual tarts.

Reviews

1
  • star rating 07/03/2012
  • kaf-sub-jrobbins944 from KAF Community
  • Oner more thing; I used a recipe in a King Arthur Flour brochure I got in the mail and it said to cut 6" circles which were more than enough for regular size english muffin rings; the 8 1/2 to 9 inch would seem to be larger than necessary; dispite all that they are delicious and worth the effort required to put this recipe together.
  • 07/01/2012
  • kaf-sub-jrobbins944 from KAF Community
  • Didn't have clearjel so used cornstarch did not seem to adversely affect the recipe. Have a recipe combining strawberrys and rhubard but like the more sour effect of only using rhubarb. Measured exactly 20 oz's rhubarb but probably will increase that by at least 50% next time, also was not careful enough to roll out to at least 1/8 inch so some had a little too much crust; also will divide dough in half to roll out; would be much easier to get the thickness correct and not have to re-roll scrapes to fill all eight biscuit rings. Also the dough seemed to shrink slightly in the rings where I trimmed to exactly the top of the ring; did not affect the taste; everyone thoroughly enjoyed.
  • star rating 06/17/2012
  • taraquagliaroli from KAF Community
  • Very tasty! I made these in ramekins since i didn't have the rings and they still came out perfect. I subbed strawberries for 1/2 the rhubarb, 1 tsp of tapioca in place of the ClearJel and left out the pistachios since I didn't have any on hand. The filling was delicious - not too sweet ; not too tart. The dough alone is worth 5 stars. I can't wait to try it filled with blueberries, raspberries and every other filling I can think of!!
1
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