Rhubarb Upside Down Puff Pastry Tarts
RECIPE #2: a tart, sweet, and flaky dessert, with a dollop of freshly whipped cream
If you’ve been on social media recently, I have no doubt that you’ve been seeing “upside-down puff pastry” desserts and appetizers popping up everywhere you look. But with good reason! (I think, at least.) First of all, they’re delicious. But they’re also really easy to make and give us a fun new way to use puff pastry. Not to mention, you can pretty much make them with any filling and they’ll be equally as good each time.
So… when I saw rhubarb at the grocery store, I knew I needed to make a fourth version (yes, a fourth). These mini rhubarb tarts were inspired by rhubarb pie and turned out so delicious. They’re golden brown and crispy with a perfect balance of sweet and tart. I will say, however, that if you prefer your desserts more sweet than tart, add a bit more sugar to the filling and give them an extra dusting of powdered sugar.
When they’re baking, it’ll look like some of the juices from the rhubarb is seeping out from under the pastry. That’s okay! Just press down gently on the pastry once it’s done baking. Then, when you flip them over, be extra careful as the sugared rhubarb really wants to stick to the parchment. To make the process a bit easier, wait until they’ve cooled down completely.
Feedback is always appreciated if you decide to give them a try. Happy baking!
Best,
Nea
xx
Makes: 8 pastries
Prep Time: 10 minutes
Cook Time: 20 minutes + additional time for cooling
INGREDIENTS
Puff Pastry
1 roll puff pastry, cut into 8 equal rectangles
3-4 large rhubarb stocks
1/4 cup granulated sugar
1 whole egg + 1 teaspoon water for egg wash
Whipped cream for serving, optional
Powdered sugar for serving, optional
Filling
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla
pinch of salt
INSTRUCTIONS
Preheat the oven to 400ºF and line 2 rimmed baking sheets with parchment paper. Cut the rhubarb stocks into 30 (2-inch) pieces, then cut each piece in half lengthwise (each pastry will use 6).
Sprinkle about 1 teaspoon of granulated sugar in four spots on each baking sheet, spreading out into 2 to 3-inch rectangles. Arrange the rhubarb halves over the sugar horizontally. Bake the rhubarb until the sugar has melted and the rhubarb has started to soften, about 5 minutes. Wipe away any excess liquid from the baking sheet.
Meanwhile, mix together the softened butter, sugar, vanilla, and salt in a small bowl. In a separate small bowl, whisk the egg with 1 teaspoon of water until combined.
Place the puff pastry out on a clean work surface. Divide the filling evenly among all 8 pieces; spread into rectangles, leaving about a 3/4-inch border around the filling. Brush the borders with egg wash.
Place the puff pastry over the softened rhubarb, filling-side down. Gently press down the sides of the dough so it sticks to the parchment and locks the filling and rhubarb in. Brush the tops with more egg wash, then poke a few times with a fork to create ventilation holes.
Bake the pastries until puffed and golden brown, rotating baking sheets halfway through, 15 to 17 minutes. Watch carefully toward the end so they don’t burn. Let them cool completely. To remove them, place your hand underneath the parchment and pastry, then carefully peel away the parchment paper. The rhubarb will want to stick, but if they’re completely cooled it shouldn’t be too hard. If the rhubarb moves, just slide it back into place once they’re flipped over.
Dust them with powdered sugar and dollop whipped cream over the top for serving.