Creamy rhubarb tarts

Creamy rhubarb tarts

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(7 ratings)

Prep: 30 mins Cook: 20 mins

More effort

Makes 4
Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal443
  • fat28g
  • saturates18g
  • carbs44g
  • sugars14g
  • fibre14g
  • protein8g
  • salt0.54g
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Ingredients

  • 375g all-butter puff pastry
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp demerara sugar
  • 1 tbsp crème fraîche
  • 2 sticks rhubarb, thinly sliced on an angle
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 2 tbsp icing sugar

Method

  1. Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.

  2. Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.

  3. In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

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Comments (7)

lauracook20's picture

Do you need to cook the rhubarb before or can you chop up raw and place on top? Thanks

peterandjane96's picture
4

Made this last weekend with Rhubarb from the garden. Was in a hurry so just rolled out the pastry into a sqaure and cut into six rectangles. Scored around the edges and folded back over to make rim (stuck it down with beaten egg). Added some chopped stem ginger and syrup from the jar to the creme fraiche and glazed the rhbarb with a bit more ginger syryp. Arranged rhubarb in two rows like an arrow. Very quick and delicious and looked gorgeous, will definitely make again with other fruits as well.

nikkiedwards's picture
4

JUST CUT MY FIRST STALKS OF RHUBARB FROM GARDEN!! LIKED THE VOL AU VENT IDEA. A BIT FIDDLY TO MAKE LOOK NICE BUT AT LEAST IT PROVED THEY WERE HOME MADE. TASTED GOOD WITH EXTRA DOLLOP OF CREME FRAICHE AND EXTRA ICING SUGAR AFTER COOKED

ploticu's picture
5

Very nice and simple.

louhcook's picture
5

Suprising good. Will definately try with other fruits...apples, plums, strawberries would all work well. Lovely with a little cream poured over!

trixyvixy's picture
5

I made these with bramberly apples as there were no rubarbs left at my local supermarket. Was a big hit and tasted great - definitely would make again as I found the cooking instructions really easy to duplicate and my tarts looked like the picture but with apples.

emmasphere's picture
4

I love rhubarb! This is a great recipe and really quick and easy to make.

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