Rhubarb Hand Tarts
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 cup granulated sugar
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon grated fresh ginger
- 1 dash ground nutmeg
- 3 cups fresh rhubarb or 3 cups frozen sliced rhubarb, 1/2 inch slices
- 1 cup sliced peeled tart apple
- 1 pastry for double-crust pie (frozen ok)
- milk
- coarse sugar
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
TishT
Las Vegas, Nevada
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