Individual Rhubarb And Raspberry Tartlets Food
PATE BRISEE FOR INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes dough for 8 tartlets
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
RASPBERRY RHUBARB TART
Make and share this Raspberry Rhubarb Tart recipe from Food.com.
Provided by Charlotte J
Categories Tarts
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Press the pie crust into a tart pan.
- In a bowl, toss the remaining ingredients together.
- The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
- Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
- Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.
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