CookEat Recipe
Rhubarb Tartlets
Six fluted pastry crusts filled with gently cooked rhubarb and a little fine sugar.
Method
Steps
Step 1
Heat the oven to 200°C. Trim one pound of fresh rhubarb stalks, remove the fibres, wash in cold water and drain. Cut into one-inch lengths. Put in a saucepan with four ounces of fine sugar and half a teaspoon of ready vanilla extract. Mix with a wooden spoon, cover and cook gently for about twenty minutes until softened, stirring the bottom frequently.
Step 2
Lightly butter six small scalloped tartlet moulds. Keep the prepared folded butter pie paste cold until needed. Roll it out and cut six equal rounds large enough to line the moulds. Press gently against the bottoms and sides, avoiding crushing the edges.
Step 3
Fill the lined moulds with dried beans as baking weights. Bake for about fifteen minutes. Remove all the beans and check that the pastry, including the bases, is fully baked, dry and lightly golden; return the empty crusts to the oven if needed to finish baking. Keep the used beans for baking weights, separate from the food.
Step 4
Carefully remove the crusts from their moulds. Divide all the cooked rhubarb preparation between the six crusts, dredge a little fine sugar over the tartlets and serve.
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