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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.