Rhubarb Raspberry Mini Tarts Recipes

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

Ingredients

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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.

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

Ingredients

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.

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