Maple Rhubarb Tarts
Serves
5
Total Time
3hrs 15mins
Calories
565
A couple years ago, I heard John Stirratt of Wilco speak about eating on the road. His most memorable dessert was maple rhubarb pie. That’s a hard one to wrap my head around — I couldn’t figure out if it came i...
- Powdered sugar45 g
- All purpose flour120 g
- Cashew flour14 g
- Egg35 g
- Dark rum2 tablespoons
- Vanilla extract½ teaspoon
- All purpose flour2 tablespoons
- Granulated sugar50 g
- Molasses¼ teaspoon
- All purpose flour65 g
- Ground cinnamon½ teaspoon
- Egg white½
- Unsalted butter3 tablespoonscubed
- Unsalted butter1 tablespoon
- Rhubarb50 gchopped
- Unsalted butter70 g
- Maple syrup120 ml
Ingredients
- 1. With a stand mixer fitted with the paddle attachment, beat the butter until it’s soft and smooth (it doesn’t have to be cold!)
- 2. Siftthe powdered sugar into the butter and beat for another minute or so, making sure to scrape down the sides of the bowl
- 3. Sift together the remaining sugar, flour and cashew meal
- 4. On low, speed, continue to beat the butter and slowly add the dry ingredients until it looks like wet sand
- 5. Add the egg to bring it all together
- 6. Transfer to a work surface and knead for a minute or so before forming a ball
- 7. Wrap in plastic and refrigerate at least two hours
- 8. Over medium heat, melt butter in a sauce pan
- 9. Stir in rhubarb and let cook about 3 minutes
- 10. Add maple syrup. Let cook another minute
- 11. Remove from heat. Stir in vanilla & rum followed by the flour
- 12. Let cool
- 13. Combine the sugar and molasses until the sugar is light brown
- 14. Stir in the flour and cinnamon
- 15. Add the butter and squeeze the mixture until it’s crumbly
- 16. At the last minute, mix in half an egg white to make it crunchy
- 17. Pre-heat oven - 190 °C / 375°F
- 18. Roll out the dough
- 19. Lay out the dough on the tart pans, and press the dough around the edges
- 20. Line with parchment paper and fill them with weights
- 21. Blind bake crust for about 10 minutes
- 22. Pour the filling into the tart shells
- 23. Bake for another 10 minutes
- 24. Sprinkle the topping onto the half-baked tarts
- 25. Return to the oven for another 20 minutes
- 26. Set aside to cool
Method
Make this recipe in the Fresco Recipes App
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