These mini tarts are made with a flaky sour cream pastry dough and filled with a delicious, seasonal and sweetened rhubarb filling. Both the pastry dough and the filling can be made a day ahead.
Makes 12 mini tarts
Ingredients:
- 2 cups all-purpose flour
- 1/2 lb. butter (2 sticks), softened
- 1/4 cup sour cream
- 6 cups rhubarb (about 1-1/2 lbs.) cut into 1/2″ pieces, divided
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1-1/2 tablespoon cornstarch
- Confectioners’ sugar
- Mint leaves for garnish, washed and thoroughly dried
Directions:
- For the pastry dough, add 2 cups of flour to a large bowl. Cut in butter with a butter knife, then mix with fingers until flour mixture is crumbly.
- Add sour cream and stir until the dough comes together. Shape into a disc, wrap in plastic and refrigerate for 30 minutes or until chilled.
- For the filling, combine 4 cups of the rhubarb, granulated sugar, vanilla, and cornstarch in a heavy saucepan.
- Simmer uncovered over medium-low to low heat for 5 to 10 minutes, or until the rhubarb breaks down, stirring halfway through. Transfer to a bowl, stir in the remaining 2 cups of raw rhubarb and cool.
- Preheat oven to 375°F. Working in batches, roll the pastry dough 1/8-inch thick on a lightly floured wooden board. Cut 12, 4-inch circles. Place each circle in an ungreased muffin cup of a 12-cup muffin tin. Gently press the dough to line the muffin cup. To decorate the pastry edge, press floured fork tines around the edge of each cup.
- Fill each mini tart with 1/4 cup of rhubarb filling. Bake for 30 minutes or until the crust is golden and the filling is bubbling. Remove from the oven and cool on a cooling rack.
- To serve, carefully run a knife around the edge of each mini tart and gently remove it to a serving plate. (Pastry is delicate and flaky). Dust with confectioners’ sugar and garnish with mint leaves.
Tips:
- Special Extra: Serve with vanilla ice cream or sweetened whipped cream.
- You can substitute your favorite pie crust dough or store-bought refrigerated pie crust dough for the sour cream pastry dough.