RHUBARB AND RICOTTA CHEESE PUFF-PASTRY TARTLETS
Categories Dessert Bake Ricotta Spring Rhubarb Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Combine rhubarb and 2 1/2 cups brown sugar in large pot. Cook over low heat until syrup forms and rhubarb is tender but not falling apart, stirring occasionally, about 35 minutes. Pour rhubarb mixture into sieve set over large bowl. Cover sieve and chill rhubarb and juices overnight.
- Preheat oven to 400°F. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into four 6-inch squares. Using small plate as guide, cut 6-inch round from each. Place rounds on ungreased baking sheet; pierce with fork. Bake 5 minutes; flatten with spatula. Bake until golden, about 10 minutes longer. Repeat with second pastry sheet to make 8 crusts. Maintain oven temperature.
- Blend ricotta and powdered sugar in bowl. Brush each crust with egg glaze. Leaving 1/2-inch plain border, spread 1/8 of cheese mixture (about 1/4 cup) on each crust. Bake tartlets until topping is set, about 10 minutes. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat broiler. Pour rhubarb juices into small saucepan. Boil until reduced to thick syrup, stirring occasionally, about 8 minutes. Spread rhubarb 3/4 inch thick on rimmed baking sheet. Sprinkle with 3 tablespoons brown sugar. Broil until top is crisp and dark brown in spots, about 4 minutes.
- Spoon rhubarb over tartlets. Drizzle with rhubarb syrup and serve.
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velu devakumar
[email protected]I was disappointed with this recipe. The tartlets were dry and the filling was bland.
Mama Nuru251
[email protected]I found this recipe to be a bit too complicated for my liking. I think there are easier ways to make rhubarb tartlets.
Mian Hammad
[email protected]Overall, I thought these tartlets were just okay. They weren't bad, but they didn't wow me either.
Shawnika Nicholas
[email protected]I had some trouble getting the crust to brown properly. I think I may have needed to bake them at a higher temperature.
Danielle Ibarra
[email protected]These tartlets are a bit too tart for my taste, but I think they would be perfect with a dollop of whipped cream or ice cream.
Crazxy Here03
[email protected]I love the simplicity of this recipe. It's a great way to use up fresh rhubarb from the garden.
Md Isak
[email protected]These tartlets are delicious! The crust is flaky and the filling is creamy and tart. I highly recommend them.
tarek Abdel meguid
[email protected]I've made these tartlets several times now, and they're always a crowd-pleaser. They're so easy to make and always come out perfectly.
Kashmiri Naich
[email protected]These tartlets are the perfect size for a light dessert or snack. I also appreciate that they can be made ahead of time and refrigerated until ready to serve.
Grant Kitterman
[email protected]I love the combination of sweet and tart in these tartlets. The rhubarb filling is perfectly balanced by the creamy ricotta cheese.
Nawa Raj Baral
[email protected]These tartlets were easy to make and turned out beautifully. I used a store-bought puff pastry crust to save time, and they still came out great.
Storie Knight
[email protected]I'm not a huge fan of rhubarb, but I was pleasantly surprised by how much I enjoyed these tartlets. The ricotta cheese and sugar helped to balance out the tartness of the rhubarb, and the puff pastry crust was delicious.
Md Siyam YT
[email protected]This recipe was a hit at my last dinner party! The combination of rhubarb and ricotta cheese is unique and delicious, and the puff pastry crust was perfectly flaky. I will definitely be making this again.