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.
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.
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.
just made these and they are amazing! my very first pie crust ever and it was perfect.
I used strawberries since they're in season now, but otherwise followed the recipe closely. The tarts turned out great!
I love these tarts. I make them every year at rhubarb time.