Armed with flavor, you will love the crispiness of the puff pastry base and tartness from thin slices of rhubarb. It is perfectly balanced, with a sprinkle of sugar on top. This tart is a must try!
Tart:
~ Puff pastry sheet (thawed in the fridge, the night before*)
~ 1 stalk of rhubarb
~ 2-3 Tbsp sugar for sprinkling, divided
~ 1 egg
~ 1 tsp milk
Prepare Rhubarb:
– If the rhubarb has any leaves, trim these off and discard
– Wash and trim the ends of the stalks
– Use a small paring knife to remove the skin and peel off the tough outer strands (optional)
– Measure out the width of puff pastry piece and cut the rhubarb
– Using a paring knife or mandoline, thinly slice each part length-wise.
Place your sliced rhubarb into a bowl and sprinkle 1 Tbsp sugar over it. Mix it and leave it for 5 min. for rhubarb to release juices.
Then lay each slice onto a paper towel and leave it for 10 min.
Prepare Egg wash: In a bowl whisk egg and 1 tsp milk with a fork until combined.
Prepare Puff Pastry:
*If puff pastry is kept in the freezer, then a night before place it in the fridge to thaw out.
On a lightly floured surface, very lightly roll out the puff pastry dough and cut into two rectangular pieces. Cut ½ inch strips around each rectangular. Brush all four edges of each rectangular with an egg-wash and place each strip around each side (adding 2nd layer). Trim extra length from each strip. Place it on a baking tray and put it in the fridge for 10-15 min.
Assemble:
Pat dry rhubarb slices.
Remove prepared puff pastry pieces from the fridge.
Line a baking tray with parchment paper or silicone baking mat.
Align each rhubarb slice in the center of each puff pastry piece starting from the top (place each rhubarb slice slightly overlapping one another).
Brush edges of puff pastry with egg-wash.
Sprinkle the entire puff pastry tart with sugar (edges and middle with rhubarb)
Bake at 400°C tarts for 15-18 min (depending on the size), until the puff pastry is golden brown.
Notes: Cool the tarts to room temperature before serving.
The tarts can be baked up to a day in advance and chilled but should be served at room temperature.