Simple Rhubarb Tarts (only 3 ingredients plus cream to serve!)

This is the simplest, yet delicious, use for rhubarb when you have had enough of rhubarb crumble (if that is possible!!!)

1 Ready Rolled Puff Pasty Pack
400g Pack of Rhubarb
8 rounded Tbsp Caster Sugar
Cream to serve

Preheat oven to 200C/ 180C fan/ Gas 6.
Use Pizza Cutter to divide and cut pastry into 8 rectangles.
With the point of Petite Paring Knife, lightly score a border on each piece of pastry about 2cm in from the edges to create an inner rectangle.
Place the pastry pieces on Rectangle Stone and bake in the oven for 12 minutes until puffed up.

Remove from the oven and push down the centre of each pastry with the back of a fork, leaving the borders puffed up.

Rinse the rhubarb and cut each stalk into short pieces to fit inside the pastry borders – lay 2 or 3 pieces side by side on the pastry.  Dust each rectangle with 1 tbsp of sugar.

Return to the oven for 25-30 minutes, until the pastry is golden and the rhubarb tender.  Serve immediately with cream. 


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Filed under Pastry, Stoneware

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