Individual Rhubarb And Raspberry Tartlets Recipes

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INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS



Individual Rhubarb and Raspberry Tartlets image

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

1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups)
1/2 pound (about 1 pint) raspberries
1 cup all-purpose flour, plus more for work surface
2 cups sugar, plus more for sprinkling
Pate Brisee for Individual Rhubarb and Raspberry Tartlets, chilled

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.

RASPBERRY RHUBARB CROSTATA



Raspberry Rhubarb Crostata image

Provided by Ina Garten

Categories     dessert

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
1/4 cup ice water
1/4 cup cornstarch
4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
6 ounces fresh raspberries
2/3 cup sugar
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water for egg wash
Turbinado or demerera sugar, such as Sugar in the Raw

Steps:

  • For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
  • For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

STRAWBERRY RHUBARB MINIATURE TARTS



Strawberry Rhubarb Miniature Tarts image

Sweet, savory, tangy - this dessert is a balance of fall flavor and winter comfort. It is easily converted to a vegan dessert by omitting the egg white for 2 tablespoons of cornstarch in the fruit filling, and substituting butter with margarine in the crust. Add a dollop of whipped topping and enjoy! It's hard to eat just one :) Feel free to customize the amount of pretzel versus nut mixture. I do not always do it exactly, but either way it produces a savory, sweet, crunchy crust that is delicious. serve warm with whipped cream, whipped topping, gelato, or ice cream (either traditional vanilla or a non-dairy variety of ice cream tastes great).

Provided by reinitarica

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 12

Number Of Ingredients 13

1 ½ cups crushed pretzels
¾ cup butter, melted
½ cup crushed walnuts
¼ cup brown sugar, packed
2 tablespoons maple syrup
1 pinch ground cinnamon
1 pinch ground cardamom
2 egg whites
1 cup raw sugar
2 tablespoons self-rising flour
1 teaspoon vanilla extract
¾ pound rhubarb, finely diced
2 cups finely chopped fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  • Stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. Spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. Press the crust down.
  • Beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. Spoon fruit mixture over pretzel crust, filling muffin cups to the top.
  • Bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. Cool 10 to 15 minutes; serve warm.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 36.2 g, Cholesterol 30.5 mg, Fat 15.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 297.6 mg, Sugar 23.9 g

MINI RHUBARB AND RASPBERRY GALETTES



Mini Rhubarb and Raspberry Galettes image

Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). In this recipe from " Martha Stewart's New Pies & Tarts," the two are simply tossed with cornstarch and sugar, then centered on small rounds of pate brisee to create individual galettes.

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 7

%%component_recipe_title%%, do not divide into 2 disks
All-purpose flour, for dusting
1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 cups)
8 ounces (about 1 1/2 cups) fresh raspberries
1/4 cup cornstarch
2 cups granulated sugar
Coarse sanding sugar, for sprinkling

Steps:

  • Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
  • In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
  • Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
  • Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.

CREAMY RHUBARB TARTS



Creamy rhubarb tarts image

Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 4

Number Of Ingredients 6

375g all-butter puff pastry
1 egg , beaten
1 tbsp demerara sugar
1 tbsp crème fraîche
2 sticks rhubarb , thinly sliced on an angle
2 tbsp icing sugar

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
  • Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
  • In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

Nutrition Facts : Calories 443 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium

RASPBERRY RHUBARB TART



Raspberry Rhubarb Tart image

Make and share this Raspberry Rhubarb Tart recipe from Food.com.

Provided by Charlotte J

Categories     Tarts

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 8

1 prepared pie crust
2 tablespoons flour
1/3 cup sugar
1 tablespoon grated orange zest
2 cups rhubarb, chopped
3 cups raspberries
red currant jelly
powdered sugar

Steps:

  • Press the pie crust into a tart pan.
  • In a bowl, toss the remaining ingredients together.
  • The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
  • Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
  • Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.

BERRY TARTLETS



Berry Tartlets image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

WINNIE'S MINI RHUBARB & STRAWBERRY PIES



Winnie's Mini Rhubarb & Strawberry Pies image

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 18 servings

Number Of Ingredients 11

3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3/4 cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional
Pastry for double-crust pie
Sweetened whipped cream, optional

Steps:

  • Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

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