Creamy rhubarb tarts
Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season
1
rating
Difficulty and servings
Makes 4
Preperation and cooking times
Prep 30 mins
Cook 20 mins
- 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.
- 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.
- 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.
Barney says...
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.
Per serving
443 kcalories, protein 8g, carbohydrate 44g, fat 28 g, saturated fat 18g, fibre 14g, salt 0.54 g
Recipe from Good Food magazine, March 2008.
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Difficulty and servings
Makes 4
Preperation and cooking times
Prep 30 mins
Cook 20 mins
Seasonal pudding
Ingredients
Per serving
443 kcalories, protein 8g, carbohydrate 44g, fat 28 g, saturated fat 18g, fibre 14g, salt 0.54 g
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02 October 2008
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