Monday, June 20, 2011

Rhubarb Tartlets


What can be better than a buttery crust with lots of tart rhubarb? Well, what about topping it with crumbles and whipped cream. These are beautiful spring tartlets, but they will also be great for a summer picnic, if rhubarb is still available in your area. The rhubarb season in our garden is coming to an end, so these little treats were perfect.


If we get some more rain for the next few days we can probably extend the season a little longer. It was pretty dry lately. The strawberries are also ripe and just waiting to be paired up with the rhubarb. If you want something different from this usual pairing try rhubarb with apricot or with orange. Both go surprisingly well together.


Rhubarb Tartlets
(makes 6 10-cm / 4-inch tartlets)

Crust:
150 g flour
50 g sugar
pinch of salt
75 g cold butter, cut in cubes
1 egg yolk
2 tbsp. whipping cream

Fruit Topping:
5 lady fingers
400 g rhubarb
50 g sugar

Crumble:
60 g flour
2 tbsp. rolled oats
40 g sugar
1 tsp. orange zest
75 g cold butter, cut in cubes


For the crust put the flour, sugar, salt butter and egg yolk together in a food processor. Pulse a few times, and then add slowly some of the cream, until the dough comes together. Form a ball and wrap into cellophane and cool for about an hour.

To prepare the crumble mix together the flour, rolled oats, sugar and orange zest. Add the butter and form crumbles with your hands. Put in the fridge, until you need it.

Clean the rhubarb and cut into small pieces. Put the lady fingers into a freezer back and roll over with a rolling pin to make crumbs.

Preheat the oven to 200° C (400° F). Grease your tartlet forms with butter.

Take the dough for the crust out of the fridge. Divide into six pieces and roll into round shapes to fit your tartlet forms. Put into the forms and sprinkle the lady finger crumbs on top. This prevents the dough to get soggy.

Distribute the rhubarb among the forms and sprinkle with the sugar. At the end sprinkle each tartlet with the crumble.

Bake for about 30-35 minutes, until golden brown. Let cool on a wire rack and serve with freshly whipped cream.


Enjoy and Guten Appetit!

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