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Gluten Free Individual Rhubarb Tarts

Gluten Free Individual Rhubarb Tarts
625
calories
Calories
1 hr 15 min.
Preparation
5 h. 45 min.
Ready in
easy
Difficulty

Ingredients

for 4 tarts
For the pastry
1 ½ cups gluten-free all purpose flour
1 pinch salt
½ cup unsalted butter (diced)
water
For the filling
24 ounces Rhubarb (cut into short lengths)
1 cup sugar (plus extra to finish)
½ teaspoon ground cinnamon (optional)
½ lemon (juice)
1 ½ tablespoons Corn starch
1 tablespoon butter
milk (for brushing)
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Preparation steps

1
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2
For the filling: put the rhubarb into a bowl, sprinkle with the sugar, cover and leave to stand for at least 4 hours.
3
Drain the liquid from the rhubarb into a pan and boil until the syrup is reduced by half. Set aside to cool.
4
Toss the rhubarb with the cinnamon, lemon juice and cornflour and set aside.
5
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 4 individual baking dishes.
6
Roll out the dough on a lightly floured surface. Divide into 4 pieces.
7
Roll out each piece to fit the baking dishes.
8
Divide the rhubarb mixture among the baking dishes, piling it high in the centre.
9
Fold the edges of the dough up over the filling toward the centre, pleating it around the circumference so that it covers all but about 5cm|2" of the filling in the centre.
10
Dot the exposed filling with butter. Brush the edges of the dough with the milk and sprinkle with sugar.
11
Bake for 30-40 minutes, until the pastry is cooked and the rhubarb is tender. Spoon some of the reduced syrup over the filling. Cool for at least 30 minutes before serving. Sprinkle with a little more sugar.