Strawberry-Rhubarb Tartlets

  1. Pulse first 4 ingredients in a food processor until blended. Add cold butter, and pulse 5 or 6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold water. With processor running, pour yolk mixture through food chute, and process just until mixture forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap; chill 1 hour.
  2. Meanwhile, melt 3 Tbsp. butter in a 1-qt. saucepan over medium heat. Add rhubarb, and saute 3 minutes. Stir in strawberries and 2/3 cup granulated sugar; cook, stirring constantly and crushing fruit with spoon, 5 minutes.
  3. Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into rhubarb mixture; bring to a boil. Cook, stirring often, 2 minutes or until thick. Remove from heat, and transfer mixture to a small bowl. Cover and chill 30 minutes.
  4. Preheat oven to 350u0b0. Unwrap dough; roll to 1/8-inch thickness on a floured surface. Cut dough into 48 rectangles, using a 2 1/2- x 3-inch cutter and rerolling scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of dough with water, and top with remaining dough rectangles, pressing edges to seal.
  5. Stir together egg and 2 Tbsp. milk, and brush over tops of tarts. Cut a small "X" in top of each tartlet for steam to escape.
  6. Bake tartlets at 350u0b0 for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.

flour, granulated sugar, salt, baking powder, cold butter, egg yolks, water, butter, frozen rhubarb, fresh strawberries, granulated sugar, flour, lemon juice, paper, egg, milk, powdered sugar

Taken from www.myrecipes.com/recipe/strawberry-rhubarb-tartlets (may not work)

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