Rhubarb Hand Tarts: A Delightful Dessert
Description
These Rhubarb Hand Tarts are a delightful combination of sweet and tart flavors, where the sweetness of apples beautifully mellows the tanginess of rhubarb, creating a mouthwatering filling that is both vibrant and comforting. Perfect for any occasion, these hand tarts are a fantastic make-ahead option for those fortunate enough to have an abundance of rhubarb. They are not only visually appealing but also incredibly satisfying, making them a delightful addition to your dessert repertoire.
Recipe Overview
- Category: Dessert
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8
- Calories per Serving: 368.5
Keywords
Apple, Fruit, Low Protein, Toddler Friendly, Kid Friendly, Oven, Freezer, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Quick-cooking tapioca | 2 tablespoons |
| Fresh ginger, grated | 1 tablespoon |
| Ground nutmeg | 1 teaspoon |
| Fresh rhubarb, chopped | 3 cups |
| Tart apple, peeled and chopped | 1 cup |
| Milk | 1 tablespoon |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 368.5 |
| Total Fat | 15.7 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 0 mg |
| Sodium | 267.6 mg |
| Total Carbohydrates | 54.9 g |
| Dietary Fiber | 2 g |
| Sugars | 30.1 g |
| Protein | 3.3 g |
Instructions
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Prepare the Filling: In a large saucepan, combine the granulated sugar, quick-cooking tapioca, grated fresh ginger, and ground nutmeg, stirring them together to create a uniform mixture. Add the chopped rhubarb and tart apple into the saucepan, ensuring each piece is well-coated with the sugar mixture. Allow this fruit mixture to rest for about 15 minutes, stirring occasionally, which will help develop a syrup as the juices are released from the fruits.
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Cook the Filling: After letting the mixture sit, cover the saucepan and place it over medium heat. Cook the filling for approximately 15 minutes, or just until the fruit has softened, stirring occasionally to prevent sticking and to ensure even cooking. Once softened, remove the saucepan from the heat and allow the filling to cool completely.
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Make the Pastry: While the filling cools, prepare the pastry dough. Divide the dough into two equal halves. On a lightly floured surface, roll out each half into a square measuring approximately 12 inches on each side. Carefully cut each square into four smaller squares, each measuring 6 inches.
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Prepare for Baking: Line a large baking sheet with aluminum foil and grease the foil to prevent sticking. Set aside for later use.
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Assemble the Tarts: Spoon about 1/4 cup of the cooled rhubarb mixture onto one half of each pastry square, leaving about a 1-inch border around the edges. To help seal the tarts, brush the edges of the pastry with a small amount of water. Carefully fold the pastry over the filling to form a rectangle or triangle, pressing the edges gently to seal them.
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Seal the Edges: For extra security, brush the edges lightly with water once more, then fold the edges up and over about 1/4 inch. Using the tines of a fork, press down along the edges to create a decorative seal and ensure the filling remains enclosed.
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Prepare for Baking: Place the assembled tarts onto the prepared baking sheet. Repeat the assembly process with the remaining pastry squares and rhubarb mixture. Once all tarts are assembled, prick the top of each one 2 to 3 times with the tines of the fork to allow steam to escape during baking. Gently pat down the tops to eliminate any excess air around the filling.
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Add Finishing Touches: Brush the tops of the tarts with a bit of milk and sprinkle with coarse sugar for a delightful crunch and shine.
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Bake: Preheat your oven to 375°F (190°C) and bake the tarts for 30 to 35 minutes, or until they are golden brown and the filling is bubbly.
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Cool and Serve: Once baked, remove the tarts from the oven and let them cool on a wire rack for about 30 minutes. Serve the hand tarts warm for the best experience, allowing the sweet and tangy flavors to shine.
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Make-Ahead Instructions: If you wish to prepare the tarts in advance for freezing, assemble them according to the instructions but only bake for 20 minutes. Once cooled, arrange them on a baking sheet in a single layer, cover, and freeze until firm. After they are frozen, transfer the tarts to a freezer container or a self-sealing freezer bag, seal tightly, label, and freeze for up to 4 months.
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Reheating Instructions: To reheat, line a large baking sheet with foil and grease the foil. Remove the frozen tarts from the container and arrange them on the prepared baking sheet. Cover with foil and bake in a preheated 375°F (190°C) oven for 10 minutes. Uncover the tarts and continue baking for an additional 10 to 15 minutes, or until the filling is bubbly and the pastry is golden brown. Serve as directed.
These Rhubarb Hand Tarts are not just a dessert; they are a celebration of seasonal flavors, perfect for sharing with family and friends. Enjoy this wonderful recipe and the joy it brings!
