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Individual Rhubarb and Raspberry Tartlets

The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.

  • servings: 8

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Ingredients

  • 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

Directions

  1. Step 1

    Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, May 2001

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Reviews (5)

  • 12 May, 2014

    A great recipe! I used fresh rhubarb, but frozen golden raspberries from last season, and it does leave the filling a little soupy. I was a little skeptical with all of the chilling, rechilling, and chilling again of the dough, but it really kept the dough so flaky and contained the liquidy mixture. I was impressed with the final result, and will definitely make again. I made a half-recipe (used frozen butter), and it worked beautifully.

  • 18 Apr, 2013

    just *tried* to make these tarts and they came out a terrible mess :( i love MS's pie crust recipe and have been using it forever- though I sub half the flour for whole wheat. I found the crust was too flaky for the free form crust, and ended up with a big gooey mess. I also found the filling was really liquid-y (could be because i used frozen rhubarb and raspberries from last season) which added to my mess...
    the flavor was good though, and I would try it again with fresh fruit and reg crust.

  • 14 Jun, 2010

    just made these and they are amazing! my very first pie crust ever and it was perfect.

  • 4 May, 2010

    I used strawberries since they're in season now, but otherwise followed the recipe closely. The tarts turned out great!

  • 26 Mar, 2008

    I love these tarts. I make them every year at rhubarb time.