Rhubarb puff pastry tart

Prep: 10 mins
Cook: 20 mins
Rhubarb puff pastry tart
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.

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