Simple Rhubarb Tarts
Photography by Aaron McLean.
Crisp pastry bases topped with tender, slightly tart rhubarb are delicious served warm or at room temperature.
INGREDIENTS
2 sheets frozen puff pastry, thawed (25cm x 25cm)
Topping
1 tablespoon caster sugar
1 tablespoon brown sugar
2 tablespoons plain flour
½ teaspoon ground cardamom
3 tablespoons sour cream
4-6 stalks rhubarb, thinly sliced on the diagonal
To serve
2 tablespoons warm apricot jam
softly whipped cream
METHOD
Preheat the oven to 180°C fan bake
Cut out 8 x 10cm circles of pastry and place on a flat lined baking tray.
Topping: Combine both of the sugars, the flour and cardamom in a bowl.
Spread each pastry circle with sour cream then sprinkle with ⅔ of the sugar mixture.
Top with slices of rhubarb, packing them tightly together and standing them up rather than lying flat. Sprinkle over the remaining sugar mixture.
Bake for 15-20 minutes until the rhubarb is tender and the pastry bases are crisp.
To serve: Brush the tops with warm jam and serve with softly whipped cream. Makes 8
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!