Rhubarb Tart

Rhubarb Tartlets with Ginger and Vanilla

(For 4 tartlets rectangular 8 x 4″)

You need

• 10.5 oz puff pastry
• 1 lb + 2 oz rhubarb
• 2 oz fine cane sugar
• 1 vanilla bean, seeds removed
• 2 inch ginger root, peeled and grated extremely thinly
• 3/4 cup almond powder
• 3.5 Tbsp brown raw granulated sugar + 2 Tbsp to sprinkle over
• Confectioner’s sugar

Steps

1. Peel the rhubarb and cut it in 2.5″ long sticks.
2. Place them in a colander placed over a bowl and sprinkle with 1/2 cup fine sugar. Let rest for 1 hour so that the rhubarb loses its water.
3. In the meantime, roll your puff pastry thinly and divide in four 8 x 4″ rectangles, and place them on a baking sheet.
4. Preheat your oven at 420 F.
5. Make small holes with a fork leaving a 1/2 inch border. Cover with a plastic film and place in the fridge.
6. Mix together the almond powder with 4 Tbsp raw brown sugar, the vanilla seeds and the ginger. Crumble.
7. Take the dough out of the fridge and top with the almond crumble, leaving the border intact.
8. Arrange the rhubarb sticks on top and sprinkle with additional 1/2 Tbsp on each tartlet.
9. Cook for about 20 min. Remove and sprinkle with confectioner’s sugar if desired.