Small rhubarb tarts with cinnamon and crispy pearls

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These little tarts are full with lovely sugar pearls, toasty cinnamon, and tart bursts of rhubarb.
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Total time : 45 minutes
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ABOUT THIS RECIPE:

These little tarts are full with lovely sugar pearls, toasty cinnamon, and tart bursts of rhubarb. These are a great way to use up extra spring rhubarb and would look great at any get-together. The filling is acidic and sweet, the buttery crust is supple and flaky, and the crunchy pearls offer a delightful and crunchy touch.

Below is a summary of their main elements:

The Layer:

Frequently baked with all-purpose or pastry flour to give it a soft, buttery texture.
While some recipes call for homemade pie crust for a more artisanal touch, others utilize pre-made for convenience.
You can blind bake the crust in advance to keep the filling from becoming tooggy.

rhubarb tarts


The Component:

The main attraction, rhubarb, is cut or diced.
For depth and richness, you can add other flavors like cinnamon, ginger, or vanilla extract.
While some recipes call for a looser, compote-style filling, others call for thickening the filling using tapioca pearls or cornstarch for a more jam-like consistency.


The Final Details:

Before baking, a light dusting of sanding or coarse sugar over the filling adds a little shine and sweetness.
Nut, streusel, or oat crumble toppings add a another dimension of richness and texture.
For added luxury, sprinkle some honey, glaze, or even top with a scoop of whipped cream after baking.
Why are they unique?

Control of portions: For people who are watching their sugar intake or who just want a small pleasure, small tarts are perfect.
A range of tastes and textures The interaction between Every bite is a delicious surprise, combining sweet, tangy, buttery, and crisp flavors.
Seasonal appeal: These tarts are a wonderful seasonal delicacy because of the short spring-summer growing season of rhubarb.
Versatility: You may easily modify the basic recipe by adding different fruits, spices, and garnishes.
Whether you are an experienced baker or new to desserts, these little rhubarb tarts are a fun and easy baking job. Now just grab your ingredients, prepare your oven, and get cooking! These little jewels are very delicious!


Recipe Portions: 5

Small rhubarb tarts with cinnamon and crispy pearls

These little tarts are full with lovely sugar pearls, toasty cinnamon, and tart bursts of rhubarb.
No ratings yet
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Course: Appetizer, Dessert, Snack
Cuisine: American, Australia, Chinese, German, Mediterranean
Keyword: rhubarb tars, Small rhubarb tarts with cinnamon and crispy pearls
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Calories: 41kcal

Equipment Required

  • Basin, Oven, Pastry cutter, Muffin Tray, Rolling pin

Ingredients

  • 300 g Rhubarb
  • 1 TL Cinnamon
  • 1 TL Orange broth
  • Flour
  • Brown sugar
  • 25 g kernel flakes
  • 20 g Butter
  • 250 g Leaf tea

Instructions

  • In a large basin, whisk together the flour and salt to make the pastry. Using a pastry cutter or your fingertips, cut in the butter until the mixture has the consistency of coarse crumbs. Stir in the ice water little by little until the dough comes together. The dough should be shaped into a disk, covered with plastic wrap, and chilled for a minimum of half an hour.
  • Set the oven’s temperature to 400°F, or 200°C. Roll out the dough to a thickness of approximately 1/4 inch on a surface dusted with flour. Using a 2-inch round cutter, cut out 12 rounds from the dough. The dough circles should be pressed into a 12-cup muffin tray.
  • Combine the rhubarb, Brown sugar, orange broth, and cinnamon in a medium-sized bowl. Evenly distribute the rhubarb mixture among the tart crusts.
  • In a separate bowl, whisk together the flour and sugar to make the topping. Using a pastry cutter or your fingertips, cut in the butter until the mixture has the consistency of coarse crumbs. Add the kernel flakes and stir.
  • Evenly distribute the topping over the rhubarb filling.
  • Bake for 20 to 25 minutes, until the filling is bubbling and the crust is golden brown.
  • Before serving, allow the tarts to cool in the muffin tray for at least ten minutes.

Notes

You can increase the sugar in the filling by one or two tablespoons for a sweeter tart.
Before using, just defrost the rhubarb and remove any extra liquid.
Nutrition Facts
Small rhubarb tarts with cinnamon and crispy pearls
Amount Per Serving (1680 g)
Calories 41 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 28mg1%
Potassium 174mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 161IU3%
Vitamin C 5mg6%
Calcium 53mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Ingredients in making Small rhubarb tarts with cinnamon and crispy pearls

  • 300g Rhubarb
  • 1TL Cinnamon
  • 1 TL Orange broth
  • Flour
  • Brown sugar
  • 25g kernel flakes
  • 20g Butter
  • 250 g Leaf tea
rhubarb tarts



Instructions in making Small rhubarb tarts with cinnamon and crispy pearls

  • In a large basin, whisk together the flour and salt to make the pastry. Using a pastry cutter or your fingertips, cut in the butter until the mixture has the consistency of coarse crumbs. Stir in the ice water little by little until the dough comes together. The dough should be shaped into a disk, covered with plastic wrap, and chilled for a minimum of half an hour.
  • Set the oven’s temperature to 400°F, or 200°C. Roll out the dough to a thickness of approximately 1/4 inch on a surface dusted with flour. Using a 2-inch round cutter, cut out 12 rounds from the dough. The dough circles should be pressed into a 12-cup muffin tray.
  • Combine the rhubarb, Brown sugar, orange broth, and cinnamon in a medium-sized bowl. Evenly distribute the rhubarb mixture among the tart crusts.
  • In a separate bowl, whisk together the flour and sugar to make the topping. Using a pastry cutter or your fingertips, cut in the butter until the mixture has the consistency of coarse crumbs. Add the kernel flakes and stir.
  • Evenly distribute the topping over the rhubarb filling.
  • Bake for 20 to 25 minutes, until the filling is bubbling and the crust is golden brown.
  • Before serving, allow the tarts to cool in the muffin tray for at least ten minutes.

TIPS

You can increase the sugar in the filling by one or two tablespoons for a sweeter tart.
You can substitute other nuts, like pecans or almonds, if you don’t have walnuts.
For this dish, frozen rhubarb is also an option. Before using, just defrost the rhubarb and remove any extra liquid.


Nutritional values
Calories:
348 kcal


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