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Rhubarb Tartlets | King Arthur Flour
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Brief Description
Tartlets with the bright colors and flavors of summer
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Main Ingredient
Rhubarb
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Category: Desserts
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
https://www.kingarthurflour.com/recipes/rhubarb-tartlets-recipe
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Tags:
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Notes:
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Posted By: snsdambrosio
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Posted On: May 30, 2020
Number of Servings:
Ingredients:
- 1/2 cups - confectioners' sugar
- 1/2 cups - cold unsalted butter (8 Tbls)
- 1/2 teaspoons - salt
- 1 teaspoons - baking powder
- 2 1/4 cups - Pastry Flour Blend or 2 cups King Arthur Unbleached All-Purpose Flour
- 2 - large egg yolks
- 1 - large egg
- 1 teaspoons - vanilla extract
- 5 cups - rhubarb, cut in 1" pieces
- 1/2 cups - sugar
- 1 teaspoons - vanilla paste or 2 teaspoons vanilla extract
- 1 teaspoons - Instant ClearJel, optional, for thickening; substitute 1 tablespoon flour, if desired
- 1/2 cups - King Arthur Unbleached All-Purpose Flour
- 1/4 cups - granulated sugar
- 1/4 teaspoons - salt
- 1/4 cups - chilled unsalted butter, cut into 1/2" cubes (4 Tbls)
- 1/2 cups - chopped pistachios
Directions:
To make the dough: Mix the sugar, butter, salt, and baking powder. Add the flour; mix until crumbly. In a separate bowl, whisk together the egg yolks, egg, and vanilla. Add to the flour mixture and stir until the dough is cohesive. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
To make the filling: Combine 3 cups of the rhubarb, the sugar, vanilla, and ClearJel or flour in a heavy saucepan. Simmer over medium-low heat for 10 to 15 minutes, or until the rhubarb breaks down. Transfer to a bowl, stir in the remaining rhubarb, and cool.
To make the topping: Combine the flour, sugar, and salt. Work in the butter to make pea-sized crumbs. Add the pistachios, stirring to combine. Place in the refrigerator.
Preheat the oven to 375°F. Place eight English muffin rings on a parchment-lined baking sheet. To assemble and bake the tartlets: Roll the dough 1/8" thick. Cut 5 1/2" circles and fill the rings with the dough, trimming the edges if necessary. You'll need to reroll the dough scraps several times to roll enough for all eight rings. Fill each tartlet with 1/4 cup of the rhubarb. Sprinkle on the topping.
Bake the tartlets for 35 minutes, until the crust and topping are golden and the filling is bubbly. Remove from the oven, and serve warm.
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