Rhubarb Butter Tarts
Servings
24
Servings
24
Ingredients
Pastry
Filling
Instructions
Pastry
  1. In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse about 3-4 times, until butter is in pea-size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured work surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate for at least an hour.
Filling
  1. Pour boiling water over rhubarb; let stand for 5 minutes. Drain.
  2. Add butter, sugar, salt & syrup to the rhubarb. Stir thoroughly until butter is melted & sugar is dissolved. Add egg & vanilla.
Assembly/Baking
  1. Preheat oven to 375 F.
  2. On a lightly floured surface, roll out chilled pastry to an 1/8-inch thickness. Cut into 24 squares. Place pastry squares into 24 mini tart pan cups with corners hanging over the sides. Divide rhubarb filling between tart shells.
  3. Bake for about 20 minutes or until slightly golden. Cover with foil if they start to brown too quickly.
  4. Remove from oven & allow to cool to set up.