This light, springy dessert is seated upon flaky puff pastry dough. Rhubarb slices bejewel the pastry that is made rich with a creme fraiche sauce.
By Simone Van Den Berg
- 4 sheets puff pastry (we have squares here that are already the right size)
- 1 egg (beaten)
- 1 tablespoon cane sugar
- 1 tablespoon creme fraiche
- 2 sticks rhubarb (thinly sliced at an angle)
- 2 tablespoons icing sugar
- Heat oven to 220C/fan 200C/gas 7. Thaw the puff pastry squares if you have them or if you’re using a block of pastry roll out and cut into the desired shape. You can use round or squares
- Lay your pastry on a baking sheet, prick all over with a fork and brush the edges with the whiskes egg. If using squares score a border of 1 cm on the inside of the pastry not cutting all the way through. Whisk your creme fraiche and the cane sugar together and spread a thin layer at the bottom of the tarts. Lay out your rhubard slices neatly within the borders of your cuts. Use whatever shape or pattern you want.
- Bake the tarts for 20 minutes until puffed up and golden. Leave to rest for a few minutes and eat warm with either some extra of the creme fraiche or a scoop of icecream
- Totally loved this recipe. The rhubarb is still quite tart so it’s best eaten with something like the creme fraiche so I made some extra as it goes together brilliantly!