Simple Rhubarb Tarts
Photography by Aaron McLean.
Crisp pastry bases topped with tender, slightly tart rhubarb are delicious served warm or at room temperature.
INGREDIENTS
2 sheets frozen puff pastry, thawed (25cm x 25cm)
Topping
1 tablespoon caster sugar
1 tablespoon brown sugar
2 tablespoons plain flour
½ teaspoon ground cardamom
3 tablespoons sour cream
4-6 stalks rhubarb, thinly sliced on the diagonal
To serve
2 tablespoons warm apricot jam
softly whipped cream
METHOD
Preheat the oven to 180°C fan bake
Cut out 8 x 10cm circles of pastry and place on a flat lined baking tray.
Topping: Combine both of the sugars, the flour and cardamom in a bowl.
Spread each pastry circle with sour cream then sprinkle with ⅔ of the sugar mixture.
Top with slices of rhubarb, packing them tightly together and standing them up rather than lying flat. Sprinkle over the remaining sugar mixture.
Bake for 15-20 minutes until the rhubarb is tender and the pastry bases are crisp.
To serve: Brush the tops with warm jam and serve with softly whipped cream. Makes 8
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!