Rhubarb Tarts With Walnut Pastry

These Rhubarb Tarts with Walnut Pastry offer a sophisticated twist on a classic spring dessert. The crust is made rich and crumbly with ground walnuts, providing a delightful nutty contrast to the tart, vibrant rhubarb filling. The filling is thickened with arrowroot and finished with a glossy layer of red currant jelly, adding both shine and a complementary berry flavor. Topped with a dollop of cool crème fraîche, these tarts balance sweet and sour notes perfectly. They are ideal for brunches, afternoon tea, or as a light yet impressive ending to a dinner party. The combination of textures—from the crisp pastry to the tender fruit—makes every bite satisfying.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 442.0

Dietary: Vegetarian

Description

These Rhubarb Tarts with Walnut Pastry offer a sophisticated twist on a classic spring dessert. The crust is made rich and crumbly with ground walnuts, providing a delightful nutty contrast to the tart, vibrant rhubarb filling. The filling is thickened with arrowroot and finished with a glossy layer of red currant jelly, adding both shine and a complementary berry flavor. Topped with a dollop of cool crème fraîche, these tarts balance sweet and sour notes perfectly. They are ideal for brunches, afternoon tea, or as a light yet impressive ending to a dinner party. The combination of textures—from the crisp pastry to the tender fruit—makes every bite satisfying.

Ingredients

All-purpose flour
Ground walnuts
Sugar
Well-chilled unsalted butter
Ice water
Chopped fresh rhubarb
Water
Sugar
Arrowroot
Water
Red currant jelly
Crème fraîche or sour cream

Directions

1
Combine flour, ground walnuts, and 2 tablespoons sugar in a medium bowl.
2
Cut in the well-chilled butter until the mixture resembles coarse meal.
3
Blend in ice water just until the dough holds together.
4
Wrap dough in plastic wrap and refrigerate thoroughly.
5
Preheat oven to 350°F (175°C).
6
Roll dough out on a lightly floured surface to a thickness of 1/8 inch.
7
Cut out two 4 1/2-inch circles.
8
Fit dough circles into two 3 1/2-inch round tart pans.
9
Trim edges of dough even with the edge of the pan.
10
Prick bottom of dough with a fork.
11
Bake until crisp and lightly browned, about 25 minutes. Let cool.
12
For the filling, combine 1/3 cup water and 1/4 cup sugar in a medium saucepan over low heat.
13
Add chopped rhubarb, cover, and bring to a simmer, stirring gently once or twice.
14
Cook just until rhubarb is tender, about 3 to 5 minutes.
15
Drain rhubarb, reserving the cooking liquid.
16
Taste rhubarb and adjust sweetness by adding more sugar if desired.
17
Return the reserved liquid to the saucepan.
18
Mix 2 tablespoons water with arrowroot until smooth.
19
Blend arrowroot mixture into the rhubarb cooking liquid.
20
Place over low heat and stir gently until thickened and clear, about 5 minutes.
21
Stir in the cooked rhubarb and let the filling cool.
22
Spoon the rhubarb filling into the cooled tart shells.
23
Melt red currant jelly over very low heat.
24
Spoon or brush the melted jelly evenly over the filling.
25
Refrigerate tarts until ready to serve.
26
Top each tart with a dollop of crème fraîche or sour cream before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 442.0kcal

% Daily Value *
Total Fat 32.0g50%
Saturated Fat 9.5g48%
Cholesterol 32.2mg11%
Sodium 1.6mg1%
Total Carbohydrate 34.4g12%
Dietary Fiber 2.8g12%
Sugars 8.4g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, tart, walnut pastry, dessert, baking, spring recipe, fruit tart, red currant jelly, arrowroot, individual tarts, vegetarian, brunch, pastry crust, sweet and sour, homemade

Read it online: https://www.chefs-mate.com/recipe/rhubarb-tarts-with-walnut-pastry/