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.
- 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
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.