Simple Rhubarb Tarts

, from Issue #62. October, 2015
Photography by Aaron McLean.
Simple Rhubarb Tarts

Crisp pastry bases topped with tender, slightly tart rhubarb are delicious served warm or at room temperature.


2 sheets frozen puff pastry, thawed (25cm x 25cm)

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


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  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