Creamy rhubarb tarts

Creamy rhubarb tarts

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

Difficulty and servings

Moderately easy

Makes 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

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.
Try

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, sugar 14g, salt 0.54 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

  • Binder photo Em's Recipes

    02 October 2008

    Em's Recipes rated and commented on this recipe

    4 stars

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

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  • Binder photo vicky

    22 April 2009

    vicky rated and commented on this recipe

    5 stars

    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.

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  • Binder photo loucook

    16 June 2009

    loucook rated and commented on this recipe

    5 stars

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

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  • Binder photo plotin

    05 October 2010

    plotin rated and commented on this recipe

    5 stars

    Very nice and simple.

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  • Binder photo nikki edwards

    31 May 2011

    nikki edwards rated and commented on this recipe

    4 stars

    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

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  • Binder photo Jayno

    22 June 2012

    Jayno rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Laura

    28 April 2013

    Laura commented on this recipe

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

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Difficulty and servings

Moderately easy

Makes 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Seasonal pudding

Ingredients

  • 375g all-butter puff pastry
  • 1 egg , beaten
  • 1 tbsp demerara sugar
  • 1 tbsp crème fraîche
  • 2 sticks rhubarb , thinly sliced on an angle
  • 2 tbsp icing sugar
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Per serving

443 kcalories, protein 8g, carbohydrate 44g, fat 28 g, saturated fat 18g, fibre 14g, sugar 14g, salt 0.54 g

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