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Rhubarb Tartlets with Orange
Serves 6 Prep 30 min Cook 25 min Total 55 min Type Dessert Origin British

Rhubarb Tartlets with Orange

The flavours of orange and rhubarb work well together and the crème pâtissière counteracts their acidity perfectly.

Serves 6 Prep 30 minutes Cook 25 minutes Units Rate

Overview

These rhubarb tartlets feature sweet shortcrust cases filled with crème pâtissière and glazed orange-poached rhubarb. They are best assembled just before serving so the pastry stays crisp and the filling remains fresh.

Ingredients

Pastry

Rhubarb filling

  • 400 grams tender young rhubarb
  • 140 grams caster sugar
  • 1 juicy orange (large)
  • 40 grams butter
  • 120 grams crème pâtissière

Method

Prepare the pastry

  1. Roll out the pastry to a 3 mm thickness.
  2. Using a 12 cm cutter or plate as a guide, cut out 6 rounds.
  3. Use these to line 6 tartlet tins, 6 cm in diameter and 3 cm deep.
  4. Cut off the excess pastry with a sharp knife.
  5. Rest the tartlet cases in the refrigerator for 20 minutes.

Blind bake the pastry

  1. Preheat the oven to 180°C.
  2. Prick the pastry base with a fork.
  3. Line the pastry case with greaseproof paper, and fill with a layer of baking beans.
  4. Bake the pastry case blind in the oven for 15 minutes.
  5. Remove the paper and the beans and return the pastry case to the oven for 5 minutes.
  6. Leave the pastry to rest for 5 minutes, then unmould onto a wire rack.

Poaching the rhubarb

  1. Peel any stringy bits from the rhubarb.
  2. Halve the stalks length ways if large, then cut into 2 cm lengths.
  3. Place the rhubarb in a saucepan and barely cover with water.
  4. Add 100 grams of the sugar and heat to dissolve.
  5. Bring the water to the boil, then immediately lower the heat and simmer for 5 minutes.
  6. Leave the rhubarb to cool in the syrup for 10 minutes.
  7. Drain the rhubarb well through a sieve, reserving the liquor.
  8. Return the liquor to the pan and boil to reduce until thick and syrupy.

Making the filling

  1. Peel the orange with a flexible knife, removing all the white pith.
  2. Slide the knife blade between each segment to release it from the membrane, then cut the segments in half.
  3. Heat the butter in a frying pan, sprinkle on the remaining 40 grams of sugar and cook for a few minutes, stirring with a wooden spoon to make a light caramel.
  4. Add the rhubarb and glaze it in the caramel for 2 - 3 minutes.
  5. Add the orange segments and finally the reduced poaching syrup.
  6. Simmer for 2 minutes, then tip into a bowl and leave to cool.

Serving

  1. Divide the crème pâtissière between the tartlet cases and pile the rhubarb and oranges on top.

Notes

  • Chill the tartlet cases before blind baking to help them hold their shape.
  • Drain the cooked rhubarb well to avoid making the pastry soggy.
  • Assemble the tartlets close to serving time for the crispiest results.
  • A small amount of orange syrup adds extra gloss and flavour.

Serving

Serve the tartlets at room temperature or slightly warm with a small spoonful of crème fraîche or whipped cream. They also pair beautifully with a simple vanilla custard.

Storage

Store unfilled tartlet cases and poached rhubarb separately in the refrigerator for up to 2 days. Assemble just before serving; these tartlets do not freeze well once filled.

Don't fill the tartlet cases too soon before serving, or the syrup will soften the pastry.

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