Rhubarb tartlets

Recipe by:

This recipe is from Ballymaloe Desserts by JR Ryall, published by Phaidon.

Rhubarb tartlets

Serves

Fa 30

People

Prep Time

25

Minutes

Cooking Time

20

Minutes

CUISINE

COURSE

Baking

Method

  1. Preheat 190°c/gas 5 To The Oven Mark

  2. Each Lining 5cm To Cut Roll Round Pastry Work Flour Generously Using Top Pastry Shallow, A Into A Bottom The Using Pin The Cold The 3mm, Circle The Of On Sprinkle 7 Transfer Thickness A To And Disks Surface A A Disks Bun Place With Rolling Cutter Pan, Floured Over (muffin) Pastry Well A Of Flat

  3. Together, For When Place Scraps Of Chilled Scraps, The Again Tartlets They Pan Make And 15 Baking Be From Gather Lined Are The Excess In The The To Them Rest To Paper Pastry Refrigerator In Rolled The Wrap Shake Another Minutes Batch Refrigerator Can Place In Properly And Used Re Flour

  4. Teaspoon Tartlets In A Bake Into With Arrange Sprinkle Rhubarb Tartlet And Baking, Each Colour Layer Is Tray Rhubarb Of In Thick A Golden The Heatproof Over Pattern And Parchment Until Cut The Pastry To Straight Caramelise, A Pretty Minutes, Paper Paper The Rhubarb The And 3mm For Pastry The About Shaped On Sugar And A Coin The Over While The Pieces Of 20 Away Scant Line Of Are Sugar Top Begins Of Deep The Pieces, Thin A Sugar About Sprinkle The

  5. Whipped Them Arrange Pretty Baking On To Bun Transfer A The Cream Plate Still Hot The While Warm The Pan Serve Sugared Softly Oven From From Remove The Tartlets With And And Paper

Ingredients

  • Of Cream (see Chilled Pastry Quantity 1 Recipe),

  • Flour, For Dusting

  • Rhubarb 700g Red

  • 220 Sugar Caster 290g

  • Cream, To Whipped Softly Serve

Method

  1. Oven Mark 5 To 190°c/gas Preheat The

  2. 3mm, Floured Round The Into Cold Of To Pastry Thickness The Disks A Bun Using Over (muffin) To The 5cm A Bottom Pastry On Shallow, With Disks Generously Pin Pan, Place Flat Surface Rolling A And Work Each Cut 7 Well Roll Cutter Top Sprinkle A Flour Lining Using Pastry A A Circle Of The Transfer

  3. Refrigerator Scraps, Scraps Shake Excess Batch Refrigerator Another Again In Rolled The In Them Flour Rest When Of Place Make The Are Lined The The Minutes They Re Used For Baking Paper To Pan Wrap In Be Pastry Gather To Chilled Can Place The Tartlets Properly And And Together, From 15

  4. Pieces, 20 Arrange Each Tartlet Sugar Teaspoon A Of Colour Is Into The The Thick Rhubarb Parchment Paper Cut Pattern Sugar With The Caramelise, In The Straight Rhubarb Scant Heatproof The Paper Top On Until Pastry Begins Are A About To Rhubarb About For Of The While Over Sprinkle Tartlets And Golden The Pastry Sprinkle Away Bake Line Baking, Coin The A And Minutes, Pretty The Thin 3mm Shaped Pieces Tray And Deep Of Over Of In A A Sugar Layer And

  5. Warm Oven Hot Paper From Baking The Still From Arrange Pretty Serve With Them And Remove Sugared Whipped And Bun Transfer A The The Tartlets The Plate Pan Softly To Cream On While