Creamy Rhubarb Tarts
These elegant French tarts feature a crisp puff pastry case filled with a sweet crème fraîche layer and beautifully arranged rhubarb. The pastry is rolled thin and formed into individual tart shells before baking until golden and puffed. A dusting of icing sugar caramelises in the oven, complementing the tangy fruit. Ideal for a seasonal afternoon tea or dessert, they are best served warm. This recipe yields four individual portions.
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
Method
- Set your oven to 220C/fan 200C/gas 7. Thinly roll the puff pastry and cut four circles roughly 14cm across, using a plate or cutter. Remove a smaller circle from the centre of each and set the trimmings aside, discarding the outer border.
- Transfer the pastry circles to a baking tray. Prick the bases with a fork and brush the rims with beaten egg. Form a raised edge on each tart using the reserved pastry pieces, pressing them into place. Refrigerate the tart shells. They can be prepared 1 day in advance or frozen for up to 1 month.
- Combine the demerara sugar and crème fraîche in a bowl. Spread a little of this mixture inside each pastry base. Layer the sliced rhubarb in an overlapping, decorative pattern on top. Sprinkle icing sugar over the tarts. Bake for 20 mins until risen and golden. Allow to cool briefly before serving warm, optionally with ice cream.
Nutrition (per serving)
Calories443 kcal
Fat28 g
Saturates18 g
Carbs44 g
Sugars14 g
Fibre14 g
Protein8 g
Sodium216 mg
Recipe details
Skill levelMore effort
CategoryDessert
Cuisinefrench
