Rhubarb Tartlets by Top With Cinnamon
Impress your guests this Spring with a delicious dessert from Izy Hossack at Top with Cinnamon - rustic style Rhubarb Tartlets with Rye-Cinnamon Pastry.
What You’ll Need
For the Pastry
- ½ cup (65 g) rye flour
- ½ cup + 2 tbsp (75 g) all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons cane sugar
- ¼ teaspoon salt
- 5 tablespoons (65 g) cold butter, cubed
- 1 tablespoon vodka
- Around 4-6 tablespoons ice-cold water
For the Filling:
- 1 ½ cups chopped rhubarb stalks (around 4 stalks, depending on size)
- 2 tablespoons orange or apple juice
- ¼ cup (50g) cane sugar
- 2 tablespoons all-purpose flour
- Around 6 teaspoons apricot jam
- 1 egg, beaten
- Cane sugar, for sprinkling
- 1 tablespoon butter, for dotting
What You Do
In a large bowl stir together the flours, cinnamon, sugar and salt. Add the cubed butter and rub into the dry ingredients using your finger tips or a pastry blender. Stop when about half the butter has been rubbed in and the rest of the butter is in pea-sized lumps. Drizzle in the tablespoon of vodka. Drizzle in the ice water, 1 tbsp at a time whilst gently tossing the mixture. Stop adding water when the mixture holds together when squeezed (you might not use all of the water). Bring it all together into a ball and chill for 15 minutes in the freezer.
Now you’re going to use a technique known as fraisage to create flaky layers! Take chunks of pastry and smear them using the heel of your hand onto a work surface. Use a bench scraper, palette knife or butter knife to scrape up the pastry (keeping it as flat as possible) and layer the smeared sheets on top of each other to create one pile of layers of pastry. Repeat this with all of the pastry. Form into a circle. Flatten slightly with your hands and wrap the pastry up in plastic wrap. Chill for 30 minutes.
Place the chopped rhubarb in a large bowl with the sugar, orange juice, flour and salt. Set aside.
Preheat the oven to 350 F (180 C). Unwrap the disk of pastry and cut into 6 wedges using a bench scraper or sharp knife. Roll one wedge of dough out on a lightly floured surface until it’s about 1/8-inch thick, trim the edges so you have a triangle of dough. Spread a little bit of apricot jam into the center of the triangle of dough and spoon on a couple of tablespoons of rhubarb filling.
Gather the edges of the pastry up towards the filling, folding and pressing the pastry so that it pleats. Transfer with a bench scraper to a lined baking tray. Repeat with the rest of the pastry wedges. Brush the pastry with beaten egg and sprinkle with cane sugar. Dot each tartlet with a little bit of butter. Bake for 25-30 minutes until golden and bubbling.
Izy Hossack is an 18 year old, London-based food blogger who grew up learning to cook from her American-Italian mum’s hand-written, family recipes. She’s just completed her first cookbook, which is due out later this year! Follow her on Instagram, Twitter,Pinterest and Facebook.