Words + Styling Karen Locke Photos Honey Atkinson
These rhubarb tarts are oh so delicious and just perfect for using all that beautiful rhubarb from the garden ....and they're sure to impress at your next dinner party too!
Place rhubarb stalks in a shallow pan. Add 1 tablespoon orange juice, 2 teaspoons finely grated ginger and 1 tablespoon of honey. Cook over a low heat with lid on top, for about 3 minutes or until rhubarb has just started to soften. Remove from heat, drain liquid and allow to cool.
To make the filling blend butter and sugar together in your food processor until creamy. Add all remaining ingredients and blend until combined.
Cut each sheet of pastry into two pieces (so you have four separate pieces). Transfer onto baking paper to assemble. Lightly score 1cm edges on each side and fold edges over onto each other to create a border around the edges of your pastry. Cover the pastry sheets in a thin layer of your filling and then place your rhubarb pieces on top (you will need to cut them to size). Drizzle honey over the top of each pastry sheet and bake in a 200c oven for about 20 mins or until golden brown.
- 2 sheets puff pastry
- 4-6 stalks rhubarb
- 1 tablespoon honey
- 1 tablespoon orange juice
- 2 teaspoons finely grated ginger
- 50g rapadura sugar (or coconut sugar)
- 50g butter
- 50g almond meal
- Zest of one orange
- 1 tablespoon flour
- 1 egg
- 1 teaspoon vanilla extract
- Extra honey to drizzle on top