Individual Rhubarb and Raspberry Tartlets
The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.
The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.
Recipe information
Yield
Makes eight 4-inch tartlets
Ingredients
Preparation
Step 1
Combine the rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
Step 2
Divide the dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill the dough until just cold and easy to work with, about 30 minutes.
Step 3
Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture to about 1 inch from the edge of the shell. Fold the edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on the folds so the dough adheres together. Transfer the tarts to 2 parchment-lined baking sheets, arranging them so they are several inches apart. Return to the refrigerator to chill at least 30 minutes.
Step 4
Preheat the oven to 400°F. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in the oven to bake until the crust is golden brown, about 30 minutes, rotating the pans halfway through. Reduce heat to 350°F, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating the pans as needed. Transfer immediately to a wire rack, and let cool before serving.
