It’s rhubarb season. Maybe you have rhubarb growing in your garden, rhubarb is available at the farmer’s market or you wanted to try out cooking or baking with rhubarb. This is a simple recipe that will help to grow your love for rhubarb. This recipe can be used for 20 2.75 inch tarts or a 9 inch tart.
1 1/2 cups all purpose flour
1/3 cup icing sugar
A pinch of salt
1/2 cup unsalted butter, room temperature
1 large egg yolk
2 tsps heavy cream
1/2 tsp pure vanilla extract
Rhubarb and apple butter ingredients
4 medium stalks of rhubarb (4 cups of chopped rhubarb)
1 medium apple (chopped into small pieces)
1/2 cup honey
2 tsps pure vanilla extract
1/2 tsp ground cinnamon
In a medium bowl, combine the flour, icing sugar and salt.
Using a pastry blender or your hands, mix in the butter until there’s a coarse meal texture.
Add in the egg yolk, heavy cream and vanilla. Mix until the dough sticks together better.
On a lightly floured surface, roll the dough to 1/8 inch thick. Using a cookie cutter a bit bigger than your tart tins, cut out a circle from the pie dough. Place it gently into the tin and use a tart tamper to push the bottom and sides down. Using your hands, push off any excess dough from the rim of the tart tin. This way, you can get the nice scalloped edge of the tart tin.
Continue with all the dough until 20 tarts tins have been filled. Then place them in the fridge to chill for 30 minutes.
Preheat the oven to 350°F and bake tart shells for 8-10 minutes until they are just golden around the rim. Remove and prepare the filling.
Place the chopped rhubarb, apple, honey, vanilla and cinnamon into a medium saucepan.
Cook on medium high until rhubarb disintegrates and apple pieces are cooked. Then remove from heat.
Using an emulsifier, blend the apple and rhubarb until it’s well puréed.
Fill each tart shell 3/4 full with rhubarb and apple butter.
Option to top filing with a dollop of whipped cream and an edible flower on top.
Enjoy rhubarb season!