Rhubarb pie tartlets

Delicious small tartlets filled with tasty rhubarb homemade jam the best served with whipped cream or vanilla ice cream. Although they are easy to make it take time to prepare them as the dough has to be chilled. The recipe comes from this website.

Ingredients for 18 mini tarts:

• 300g flour
• 50g cornflour
• 1 tsp salt
• 1 tsp sugar
• 150g cold butter
• 60 - 125ml iced cold water

Make the crust. Place the flours, salt and sugar into a food processor bowl and pulse to combine. Dice the butter into small chunks. Add the butter and processes until mixture reassembles coarse meal. While the machine running pour in the ice cold water in a slow steady stream until the dough just holds together. Turn the dough onto a work surface, divide into two. Wrap each piece into cling film, flatten a little bit and place into a fridge for at least 1 hour.

In a meantime prepare the rhubarb filling. 

Ingredients for rhubarb filling:

• 400 - 500g of rhubarb
• 100g sugar
• 50g brown sugar
• 25 - 30 g cornflour
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Dice the rhubarb, place it in sauce pan stir in the sugars, cornflour and salt. Place the sauce pan over medium low heat. Cook it stirring the mixture occasionally until rhubarb releases its juice, break down and creates chunky sauce. Set aside to cool down. 

   

Preheat the oven to 180C.

Remove the chilled dough from the fridge. Place it on floured surface and roll with rolling pin until 0,5 cm thick. Cut out the circle shape 9 cm diameter. Place each circle in tartlet baking tin fill with rhubarb jam brush with egg and sprinkle with sugar.

Bake for 20 - 25 minutes until crust turns gold and filing is bubbling. Remove from the oven cool it down and enjoy.

If you don't have the tartlet baking tin you can place dough circles on a baking sheet fill them with rhubarb jam and fold the dough border over rhubarb filling. Again brush with egg and sprinkle with sugar. 

Serve with whipped cream or vanilla ice cream.

Enjoy !