Best 2 Individual Rhubarb And Raspberry Tartlets Recipes
**Indulge in a Delightful Symphony of Flavors with Individual Rhubarb and Raspberry Tartlets: A Culinary Journey of Sweet and Tangy Delights**
Embark on a tantalizing culinary adventure with our exquisite Individual Rhubarb and Raspberry Tartlets. These delightful pastries are a harmonious blend of sweet and tangy flavors, featuring a flaky, buttery crust, a vibrant rhubarb and raspberry filling, and a delicate streusel topping. Each bite offers a burst of refreshing tartness from the rhubarb, complemented by the sweet and juicy raspberries, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes provides variations to suit every palate, including a classic version, a gluten-free option for those with dietary restrictions, and a unique twist with the addition of almonds for an extra layer of texture and flavor. These tartlets are perfect for any occasion, whether it's a casual gathering with friends or a special celebration. With their stunning presentation and irresistible taste, they are sure to impress your guests and leave them craving more.
INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
These sweet-and-tart treats work as a dessert, or as portable snack any time of day. The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
- Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to the refrigerator to chill at least 30 minutes.
- Preheat oven to 400 degrees. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.
PATE BRISEE FOR INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes dough for 8 tartlets
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Tips:
- For the best flavor, use fresh rhubarb and raspberries. If you can't find fresh rhubarb, you can use frozen rhubarb, but thaw it completely before using.
- If you don't have a tart pan, you can use a regular pie pan. Just trim the edges of the pastry dough so that it fits the pan.
- To make the tartlets ahead of time, bake them according to the recipe and then let them cool completely. Store the tartlets in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.
- To serve the tartlets, let them come to room temperature for about 30 minutes before serving.
Conclusion:
These individual rhubarb and raspberry tartlets are a delicious and easy-to-make dessert that is perfect for any occasion. With their flaky pastry crust, sweet and tangy filling, and fresh raspberry topping, these tartlets are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these rhubarb and raspberry tartlets a try. You won't be disappointed!
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