Best 2 Individual Rhubarb And Raspberry Tartlets Recipes
Homemade individual rhubarb and raspberry tartlets are a delightful treat that can be enjoyed for breakfast, dessert, or as a special snack. With their vibrant colors and sweet-tart flavor, these tartlets are a perfect way to celebrate the arrival of spring and summer. Rhubarb and raspberries are a classic combination, and when baked together in a flaky pastry crust, they create a truly irresistible dessert. Whether you're a seasoned baker or just starting out, this guide will provide you with all the information you need to create delicious individual rhubarb and raspberry tartlets that will impress your friends and family.
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INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
These sweet-and-tart treats work as a dessert, or as portable snack any time of day. The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
- Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to the refrigerator to chill at least 30 minutes.
- Preheat oven to 400 degrees. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.
PATE BRISEE FOR INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes dough for 8 tartlets
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Tips:
- For a sweeter filling, use more raspberries and less rhubarb.
- To make the tartlets ahead of time, bake them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
- To serve, let the tartlets come to room temperature for about 30 minutes before serving.
- If you don't have individual tartlet pans, you can use a 9-inch pie plate instead. Just increase the baking time by 10-15 minutes.
Conclusion:
These individual rhubarb and raspberry tartlets are a delicious and easy-to-make dessert that is perfect for any occasion. With their sweet and tangy filling and flaky crust, they are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these tartlets a try!
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