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.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!