Individual Rhubarb and Raspberry Tartlets

• 1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups)
• 1/2 pound (about 1 pint) raspberries
• 1 cup all-purpose flour, plus more for the work surface
• 2 cups sugar, plus more for sprinkling
• Marthas Perfect Pate Brisee (page 647)

1. Combine the rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
2. Divide the dough evenly into 8 pieces.
3. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick.
4. Chill the dough until just cold and easy to work with, about 30 minutes.
5. Spoon 1 tablespoon flour in the center of each unbaked shell.
6. Cover with about 1/2 cup rhubarb mixture, spreading the mixture to about 1 inch from the edge of the shell.
7. Fold the edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on the folds so the dough adheres together.
8. Transfer the tarts to 2 parchment-lined baking sheets, arranging them so they are several inches apart.
9. Return to the refrigerator to chill at least 30 minutes.
10. Preheat the oven to 400F.
11. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar.
12. Place in the oven to bake until the crust is golden brown, about 30 minutes, rotating the pans halfway through.
13. Reduce heat to 350F, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating the pans as needed.
14. Transfer immediately to a wire rack, and let cool before serving.

trimmed rhubarb, raspberries, flour, sugar, brisee

Taken from www.epicurious.com/recipes/food/views/individual-rhubarb-and-raspberry-tartlets-393020 (may not work)