Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season
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My mum was queen of the ‘tarte fine’. Whenever we needed a quick dessert, she would have some fruit tarts on the table in half an hour, using whatever fruit happened to be in season. She used to keep rounds of rolled and cut puff pastry ready in the freezer, so she could simply put the fruit on top and cook the base from frozen, adding 5 minutes to the cooking time. She wouldn’t always bother with a rim either, just leaving a border free around the edge of the pastry round.