These raspberry rhubarb tartlets have a rustic look & are a great way to kick off the rhubarb season! This recipe is from www.marthastewart.com I did not alter the recipe at all since it is Martha we are talking about, and she knows what she is doing...
(i did have to make some changes to preparation of the crust as I do not have a food processor)
Pate Brisee (crust):
2 1/2 c. all-purpose flour
1 tsp. coarse salt
1 tsp. sugar
1 c. (2 sticks) chilled, unsalted butter, cut into pieces
1/4-1/2 c. ice cold water
Combine flour, salt & sugar in a medium bowl. Cut cold butter into tiny pieces, working fast so the heat from your hands doesn't heat the butter too much. Add butter pieces to flour mixture & cut in until the mixture resembles coarse crumbs. Add water, a little at a time and turn with spoon until it starts to come together. Turn onto floured surface and knead until it comes together into a ball. cut into 8 equal pieces & roll dough out into circles, 7 inches in diameter, about 1/8 inch thick. Use more flour as needed to keep dough from sticking. Chill rolled dough for 30 minutes.
Rhubarb Raspberry Filling:
1 1/2 lbs. trimmed rhubarb, cut into 1/4 inch pieces
(about 5 1/2 cups)
1/2 lb. raspberries (1 pint, about 2 cups)
1 c. all-purpose flour, plus more for work surface
2 cups sugar, plus more for sprinkling
Combine rhubarb, raspberries, 1/2 c. flour & sugar in large bowl. Spoon 1 Tb flour onto each chilled tart crust, spread to 1 inch from edge. (The flour will help minimize the filling from leaking, but these will still leak a little bit.) Then spoon 1/2 c. filling onto flour and spread to 1 inch from edge. Begin folding edges together over the filling, using a dab of water on each fold to help the crust stick together. Brush crust lightly with water & sprinkle with sugar. Transfer tarts to baking sheet (I would recommend covering the baking sheet with aluminum foil and spraying with cooking spray). Place all tarts into the refrigerator to chill for 30 minutes. Bake at 400* for 30 minutes, turning once halfway through bake time. Then, turn oven down to 350* & continue baking until golden brown, about 10-12 minutes.
next time I make these, I think I will actually make them even smaller! These tartlets are a very generous portion for one person. So, next time I will roll crusts out to 3 1/2 inch diameter, use 1/2 Tb. flour, 1/4 c. filling and then watch them closely as baking may not take as long with the smaller size.
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