Warm from the oven, these simple and sweet Rhubarb Puff Pastry Tarts are the perfect way to start your day or end a summery meal! These homemade rhubarb tarts use a shortcut version of traditional puff pastry dough that’s often referred to as rough puff pastry. Each bite of buttery, flaky pastry is filled with just a touch of tart and sweet rhubarb filling. Almost too pretty to eat, but you’ll love every special bite!
WHAT EXACTLY IS RHUBARB?
SECRETS OF HOMEMADE PUFF PASTRY:
RECIPE TIPS & TRICKS:
2 cups of fresh rhubarb (cleaned, washed, and cut into 1/3-inch slices)
1/3 cup granulated sugar
2 Tablespoons cornstarch
1 teaspoon pure vanilla extract or vanilla bean paste
¼ cup fresh apple cider or lemon juice
HOMEMADE PUFF PASTRY:
1 and 1/3 cups (166g) all-purpose flour (plus more for flouring hands, surface, and dough)
1 teaspoon granulated sugar
1/4 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, very cold and cubed
6–8 Tablespoons ice cold water
EGG WASH & TOPPING:
1 egg (beaten)
1 Tablespoon milk
Sanding Sugar or Coarse Sugar
SPECIAL EQUIPMENT: (Optional)
Joseph Joseph Wooden Rolling Pin
Williams Sonoma Mini Pie Molds
HOW I MAKE THESE:
INSPIRED BY: Sallys Baking Addiction
Originally posted May 2015; revised and reposted July 2021.
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