CREAMY RHUBARB TARTS

Creamy rhubarb tarts image

Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season

Provided by Barney Desmazery

Categories Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 4

Number Of Ingredients 6

Ingredients

375g all-butter puff pastry
1 egg , beaten
1 tbsp demerara sugar
1 tbsp crème fraîche
2 sticks rhubarb , thinly sliced on an angle
2 tbsp icing sugar

Steps:

Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

Nutrition Facts : Calories 443 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium