Rhubarb Hand Tarts

"The sweetness of apples mellow the rhubarb while the rhubarb's tartness perks up the apple. This is a great make-ahead option if you have an abundance of rhubarb!"
 
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Ready In:
1hr 20mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • In a large saucepan, stir together granulated sugar, tapioca, ginger and nutmeg.
  • Stir in rhubarb and apples until coated; let stand about 15 minutes or until a syrup begins to form, stirring occasionally.
  • Cover and cook over medium heat about 15 minutes or just until fruit is softened, stirring occasionally.
  • Remove from heat.
  • Cool filling completely.
  • Prepare pastry and divide in half.
  • On a lightly floured surface roll out each portion to a 12" square.
  • Cut each portion into 4 6" squares.
  • Line a large baking sheet with foil; grease foil and set aside.
  • Spoon about 1/4 cup of th cooked rhubarb mixture onto half of one pastry square, leaving a 1" border around edges of pastry.
  • Brush edges of square with water.
  • Fold pastry over filling, forming a rectangle or triange.
  • Press edges gently toseal.
  • Brush edges lightly with water again.
  • Fold edges up and over about 1/4".
  • press edges up and over and about 1/4".
  • Press edges with tines of a fork to seal again.
  • Place tart on prepared baking sheet.
  • Repeat with remaining squares of pastry and remaining rhubarb mixture.
  • Prick top of each 2-3 times with the tines of a fork to let steam escape.
  • Gently pat down top to get rid of excess air around filling.
  • Brush tops with milk, sprinkle with coarse sugar Bake in a 375F oven for 30-35 minutes or until golden.
  • Remove tarts from baking sheet and cool on a wire rack about 30 minutes.
  • Serve warm If you are baking in advance to freeze: Prepare tarts as directed uxcept bake for 20 minutes and cool.
  • Arrange on a baking sheet in a single layer.
  • Cover and freeze until firm.
  • Transfer to freezer container or sel-sealing freezer bag.
  • Seal, label and freeze up to 4 months.
  • To reheat: Line a large baking sheet with foil, grease foil Remove frozen tarts from container and arrange on prepared baking sheet.
  • Cover with foil.
  • Bake in a 375F oven for 10 minutes.
  • Uncover; bake 10-15 more or until filling is bubbly and pastry is golden.
  • Serve as directed.

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RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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