Rustic Rhubarb Tartlets
These Rustic Rhubarb Tartlets are a delightful twist on traditional pies, perfect for showcasing the vibrant tartness of fresh rhubarb. The buttery, crisp crust is the ideal base for a luscious rhubarb compote that bursts with flavor in every bite. These individual servings make them perfect for sharing on summer gatherings, and when paired with a scoop of velvety vanilla ice cream or a drizzle of rich custard, they transform into a decadent dessert. Easy to prepare and irresistibly delicious, these tartlets will quickly become a seasonal favorite that you can enjoy all summer long.
N/A
Servings
375
Calories
12
Ingredients
Ingredients
cold butter
150 g (cut into pieces)
flour
250 g (none)
sugar
50 g (none)
salt
1 pinch (none)
ice water
6 tablespoons (none)
rhubarb
400 g (cut into pieces)
vanilla pudding mix or starch
20 g (none)
honey
25 g (none)
sugar
30 g (none)
nuts or cereal
50 g (of your choice)
milk
2 tablespoons (for brushing)
cinnamon sugar
to taste (for sprinkling)
Instructions
1
To make the dough, combine the cold butter, flour, sugar, and salt in a mixing bowl using the dough hooks of your mixer. Mix until the dough resembles coarse crumbs.
2
Gradually add the ice water, a tablespoon at a time, mixing until a cohesive dough forms. Avoid over-mixing.
3
Knead the dough lightly on a floured surface, then shape it into a ball, wrap it in cling film, and refrigerate for an hour to firm up.
4
For the filling, combine the rhubarb, honey, sugar, nuts or cereal, and vanilla pudding mix in a bowl, stirring gently to combine.
5
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
6
Divide the chilled dough into four equal portions. On a lightly floured surface, roll out each portion into a circle about 16 cm in diameter. Transfer each circle to the prepared baking sheet.
7
Spoon the rhubarb filling onto the center of each dough circle, leaving a small rim around the edges.
8
Fold the edges of the crust over the filling to create a rustic tart shape, pinching the edges lightly to seal.
9
Brush the exposed crust with milk and sprinkle with cinnamon sugar to taste for an extra touch of flavor.
10
If you have any leftover filling, you can use it in a crumble or other rhubarb dish.
11
Bake the tartlets in the preheated oven on the second-lowest rack for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
Nutrition Information
18.75 g
Fat
45 g
Carbs
5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Rustic Rhubarb Tartlets?
They are a delightful twist on traditional pies featuring a buttery, crisp crust and a luscious rhubarb compote, served as individual portions.
How many calories are in a serving of Rustic Rhubarb Tartlets?
Each serving contains 375 calories.
What is the fat content of this recipe?
There are 18.75 grams of fat per serving.
How much protein is in each tartlet?
Each tartlet contains 5 grams of protein.
How many carbohydrates are in these tartlets?
There are 45 grams of carbohydrates per serving.
How long should the dough be refrigerated?
The dough should be wrapped in cling film and refrigerated for one hour to firm up.
At what temperature should the oven be preheated?
Preheat your oven to 200°C (400°F).
How many tartlets does this recipe make?
The recipe instructions suggest dividing the dough into four equal portions to make four tartlets.
What ingredients are needed for the tartlet dough?
The dough requires 150g cold butter, 250g flour, 50g sugar, a pinch of salt, and 6 tablespoons of ice water.
How much rhubarb is required for the filling?
You will need 400 grams of rhubarb, cut into pieces.
What can be used if I don't have vanilla pudding mix?
You can use 20g of starch as an alternative to the vanilla pudding mix.
How large should I roll out each dough portion?
Each portion of dough should be rolled into a circle about 16 cm in diameter.
How do I prevent the dough from being over-mixed?
Gradually add ice water one tablespoon at a time and mix only until a cohesive dough forms.
What should the consistency of the dough be before adding water?
The mixture of butter, flour, sugar, and salt should resemble coarse crumbs.
How do you shape the rustic tartlets?
Spoon the filling into the center of the dough circle, fold the edges over the filling to create a rim, and pinch the edges to seal.
What is used to brush the crust before baking?
The exposed crust is brushed with 2 tablespoons of milk.
What is sprinkled on top of the crust?
Cinnamon sugar is sprinkled over the milk-brushed crust to taste.
How long do the tartlets need to bake?
Bake them for 25-30 minutes until the crust is golden brown and the filling is bubbling.
Which oven rack should be used for baking?
The tartlets should be baked on the second-lowest rack of the oven.
Can I use honey in the filling?
Yes, the filling uses 25 grams of honey for sweetness.
What type of nuts should I use?
You can use 50 grams of any nuts or cereal of your choice.
How should the butter be prepared for the dough?
The 150g of butter should be cold and cut into pieces.
What can I do with leftover rhubarb filling?
Leftover filling can be used in a crumble or another rhubarb-based dish.
Is the baking sheet prepared in a specific way?
Yes, the baking sheet should be lined with parchment paper.
What are some recommended serving suggestions?
They are best served with a scoop of velvety vanilla ice cream or a drizzle of rich custard.
Does the recipe contain salt?
Yes, the dough recipe includes one pinch of salt.
Is this a seasonal recipe?
Yes, it is highlighted as a summer favorite perfect for utilizing fresh rhubarb.
What tools should I use to mix the dough?
The recipe recommends using a mixer with dough hooks.
Do the tartlets require a specific type of sugar for the filling?
The filling requires 30 grams of standard sugar in addition to honey.
How do you know the tartlets are finished baking?
They are done when the crust turns golden brown and the rhubarb filling is bubbling.