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.
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Charles Hlako
hlako.charles100@yahoo.comI tried making these tartlets, but the crust didn't turn out right. I think I overmixed the dough. I'll definitely try again though, because the filling was delicious.
Azaan Mehmood
a28@hotmail.frThese tartlets were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the filling next time.
Ismail ahmed Raju
ismail_a@gmail.comI'm not a huge fan of rhubarb, but I really enjoyed these tartlets. The rhubarb was perfectly balanced by the sweetness of the raspberries. The crust was also very flaky and buttery.
QUEEN GOLD TV
tq92@gmail.comThese tartlets are so cute and delicious! I made them for a baby shower and they were a huge hit. They're also really easy to make, so they're perfect for a busy weeknight.
Md Saharuf
m_saharuf@yahoo.comI love these tartlets! They're the perfect summer dessert. The rhubarb and raspberry filling is so refreshing, and the crust is so flaky. I've already made them twice this summer.
seam FF
ffs@yahoo.comThese tartlets were a bit more work than I expected, but they were definitely worth it! The crust was perfect and the filling was delicious. I would definitely recommend them for a special occasion.
Berly Fullerton
fullerton.b@yahoo.comI was a bit skeptical about making these tartlets, but I'm so glad I did! They were surprisingly easy to make, and they turned out absolutely perfect. The crust was flaky and the filling was delicious. I will definitely be making these again.
Martin Xiong
xiongmartin95@yahoo.comThese tartlets are absolutely delicious! The rhubarb and raspberry filling is perfectly balanced, and the crust is flaky and buttery. I highly recommend them.
Michael Ingram
michael.ingram41@gmail.comI've made these tartlets several times now, and they're always a hit. They're perfect for a special occasion or a simple dessert.
Rusha Sarhan
r@hotmail.frThese tartlets are the perfect combination of sweet and tart. The rhubarb gives them a nice tang, while the raspberries add a touch of sweetness. The crust is also very flaky and buttery.
Angel Meza
angel_meza96@yahoo.comI love that these tartlets can be made ahead of time. I made them the night before my party and they were still perfect the next day.
Chaudhary Mumtaz
chaudhary79@hotmail.comThese tartlets are so easy to make, and they look so impressive. I'm definitely going to be making these again for my next potluck.
James Masterson
james_masterson84@aol.comI'm not usually a fan of rhubarb, but these tartlets changed my mind! The rhubarb was perfectly balanced by the sweetness of the raspberries, and the crust was divine.
steve trickett
trickett.s26@yahoo.comThese tartlets were a hit at my last dinner party! The combination of sweet rhubarb and tart raspberries was perfect, and the crust was flaky and delicious. I'll definitely be making these again.