Rhubarb puff pastry tart
Prep:
10 mins
Cook:
20 mins
Really pretty and quick puff pastry tarts
6 stalks rhubarb, cut into 15cm pieces
75g demerara sugar
1 tsp vanilla extract
Ready rolled puff pastry (at room temperature)
150g pistachio nuts, chopped
1 egg
Splash of milk
Preheat oven to 200°C/400°F/Gas mark 6.
Roast rhubarb pieces on a tray with a splash of water, demerara sugar and vanilla extract.
Roast until just tender with the tip of a knife.
Leave to cool, drain juices and reserve for later.
Unroll the puff pastry and cut into three equal rectangular pieces.
Score a border 1.5cm inside the edge of the rectangles.
Transfer the three rectangles to a baking tray covered in greaseproof paper.
Arrange the roasted rhubarb pieces within the border of the rectangles.
Spoon a little of the reserved juice over the top
Beat the egg with the splash of milk to make egg wash.
Brush the egg wash around the border, this will ensure a golden pastry.
Place the tray in the oven for around 15 mins until pastry has risen and is golden.
Serves
3
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Fruit, Sugar, Nuts, Pastry
Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall
Cuisine
Picnics
Special Info
Vegetarian
Level of Difficulty
Easy
If it happens to be in season, use forced rhubarb. It is has a more vibrant pink colour when cooked.
