Mark Hix

Rhubarb Tarts

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is based on the classic tarte fine aux pommes — the rhubarb works just as well as apples. It has proved to be a popular dessert, even when I’ve served it to friends who haven’t been rhubarb lovers. Try to select stems that are bright red and of an even thickness, as the end result will look good.

Ingredients

  • 150-200 g ready-made all-butter puff pastry
  • 500-550 g deep red medium rhubarb stalks, trimmed and washed

Method

Preheat the oven to 220°C/gas 7. Roll out the pastry to a 3mm thickness and cut four 12 cm x 8 cm rectangles. Lay on a non-stick or heavy baking tray, spacing them well apart.

Cut the rhubarb into 11 cm lengths, reserving the trimmings for the syrup. Lay the rhubarb, side by si