Rhubarb Tartelettes
Delicate pastry tarts filled with rhubarb compote and frangipane, crowned with a glossy rhubarb glaze – a sweet, delicious and wholesome dessert.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| unsalted butter | 225g |
| icing sugar | 150g |
| whole eggs | 75g |
| all-purpose flour | 390g |
| salt | 3g |
| baking powder | 3g |
| frozen rhubarb | 550g |
| orange puree | 3 tbsp |
| vanilla extract | 1 tbsp |
| water | 375ml |
| granulated sugar | 210g |
| gelatine | 6g |
| soft butter | 60g |
| egg | 1 |
| brown rum | 1.5 tsp |
| almond powder | 120g |
| orange peel | 1 |
| lemon peel | 1 |
| vanilla pod | 1 |
| rhubarb juice |
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Pastry
225g unsalted butter - 150g icing sugar - 75g whole eggs - 390g all-purpose flour - 3g salt - 3g baking powder
Whip the butter in a stand mixer fitted with a paddle attachment until it becomes a thick, smooth paste. Add the icing sugar and mix well. Add the eggs and mix until combined. Add the sieved flour, salt, and baking powder and mix again. Press the pastry into a flat square and cover in plastic wrap and put it in the fridge for 1-2 hours. Roll out to 2-3 mm and cut out round disks of 8cm. Line each ring and set aside in the fridge for 30 min. Trim the excess pastry and bake at 170°C for 20 min.
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Rhubarb compote
300g frozen rhubarb - 3 tbsp orange puree - 1 tbsp vanilla extract - 300ml water - 50g granulated sugar - 1g gelatine
Soak the gelatine in cold water. Add the rhubarb to a pan together with the orange puree, vanilla, water and sugar. Boil for 5-6 minutes. Strain and set the rhubarb juice aside for the glazing. Add the gelatine to the compote and allow to cool down in the fridge.
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Frangipane
60g soft butter - 1 egg - 60g granulated sugar - 1,5 tsp brown rum - 120g almond powder
After whipping the butter, add the egg, followed by the granulated sugar. Add the rum and the almond powder and mix carefully.
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Glaze
5g gelatine - 75ml water - 100g granulated sugar - 1 orange peel - 1 lemon peel - 1 vanilla pod - rhubarb juice
Boil the water, sugar, orange peel and lemon peel. Add the vanilla pod, followed by the rhubarb juice. Add the gelatine. Strain and set aside in the fridge.
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Assemblage
Pastry tarts - Rhubarb compote - Frangipane - Glaze - 250g frozen rhubarb
Spread a layer of the rhubarb compote in each pastry tart. Add a layer of frangipane, but avoid filling them completely. Decorate with frozen rhubarb and bake at 180°C for 45 min. Allow to cool and top with the glaze.
