Rhubarb Pie-Tartlets
Are you ready for a big foodie confession? The first time I ever ate or baked with rhubarb was last year.
(I’ll wait while you pick your jaw up off the floor…)
It’s crazy, isn’t it?! Somehow, it had never been on my radar. My mom and grandma were never big pie bakers when I was younger, so I never had a rhubarb or strawberry-rhubarb pie placed in front of me. And being wholly Italian, my grandfather’s large garden produced copious amounts of tomatoes, green beans, peppers, lettuce, etc. But no rhubarb. Luckily, my Chief Culinary Consultant introduced me to it through stories of the dreamy strawberry-rhubarb pies that his grandmother used to make. I started checking out recipes and before long I had pink stalks in hand and my first strawberry-rhubarb pie was made. Success! I loved it! I couldn’t wait to spread my rhubarb wings…
I saw this pastry crust in my Martha Stewart Baking Handbook and it struck me as really unique because it has cornmeal in the crust. She used the crust for a mixed fruit galette, and I saw no reason why it wouldn’t work perfectly with rhubarb and rustic little mini tartlets. Something different. And delicious.
Getting the rhubarb filling figured out resulted in some testing trial and error. I knew I didn’t want to put the rhubarb in “raw” like a pie filling because it wouldn’t cook down enough in the little tartlets. And I didn’t want to create a compote in which the rhubarb was broken down totally. I wanted something in the middle. In the end, I compromised by using a pie filing and cooking it down slightly before assembling the tartlets. It was perfect!
This pastry crust is phenomenal – flaky, buttery and with just a slight crunch due to the cornmeal. It’s a wonderful base for the rhubarb filling, which strikes the perfect balance between tart and sweet.
Every time I see a rhubarb baked good, all I think of is pretty in pink :) Love the hue! Enjoy!
One year ago: Guacamole
Two years ago: Coconut Chocolate Chunk Blondies
Three years ago: Lighter Chicken Parmesan
Rhubarb Pie-Tartlets
Ingredients
For the Cornmeal Pâte Brisée Crust:
- 2 cups (250 g) all-purpose flour
- ½ cup (79.5 g) cornmeal
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (227 g) unsalted butter, cold, cut into small pieces, (8 ounces)
- ¼ to ½ cup (60 to 120 ml) ice water
For the Rhubarb Filling:
- 1 to 1½ pounds (450 to 680 g) rhubarb, about 5 cups ½-inch diced
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- ¼ cup (32 g) cornstarch
- ¼ teaspoon (0.25 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 1 egg, lightly beaten (for the egg wash)
- Sanding sugar or granulated sugar, for sprinkling
Instructions
- 1. Make the crust. Place the flour, cornmeal, salt and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour.
- 2. While the crust chills, make the rhubarb filling. Combine the diced rhubarb, both sugars, the cornstarch and salt in a medium saucepan and place over medium-low heat. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature.
- 3. One at a time, roll each disk of dough into a 14-inch circle. Using freehand or an upside-down bowl, cut out 5-inch circles and place on a large, parchment-lined baking sheet. Refrigerate for at least 1 hour. Meanwhile, preheat the oven to 375 degrees F.
- 4. Spoon rhubarb filling into the center of each dough round (about 2 big spoonfuls), leaving about an inch border around the edge. Fold the border over the rhubarb mixture, overlapping where necessary and pressing gently to adhere the folds.
- 5. Brush the edges of the dough with egg, and sprinkle with sugar. Bake until the crust is golden brown and the filling bubbles a bit, 20 to 25 minutes. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream.
- *Note: The dough can be frozen, wrapped well in plastic, for up to three weeks before using.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
My mother loves these. She took them to an Irish Dancing convention and the people there just couldn’t get enough.
Thank you so much!!!
Yes I just found your recipe for these rhubarb tarts.. Looking for a recipe I can make ahead for my sons wedding… Could these freeze? Also I have never used cornmeal in a crust … What does the cornmeal do for the crust? Thanks for your help..
Blessings
Sandy
Hi Sandy, I have not tried to freeze these; theoretically, they should freeze fine, but I would test it first before doing so for a wedding.
Rhubarb grows like crazy out here in WA state.
Just made these to take to a friend’s summer get together, the rhubarb was fresh from his garden. They turned out great. I didn’t have enough rhubarb so i mixed in some strawberries at the end of the cooking of the rhubarb. Came out juat perfect. Love your site, one of my favorites.
I made these tartlets the other day and took them to a church potluck. I doubled the recipe and cut the tartlet a little smaller so I could make plenty of them for the crowd we were eating with. And no surprise…they went like hotcakes! They made me look like quite the baking rock star. Someone even came up to me and said something about figuring out that I’m a pretty good cook and they’d better get some of what I brought as soon as possible because it’ll be gone. Wohoo! So thanks for a great recipe.
Also, I noticed that there may be a misprint. I looked up the crust recipe on martha stewart’s website to double check the butter amount. I believe it should read “1 cup (16 ounces) of unsalted butter”. Right now your site lists it as 8 ounces.
Thanks again for a GREAT recipe.
It’s not so shocking. Rhubarb is unheard of where I live. I guess because it’s too hot to grow. I can’t get my husband to eat it. My grandmother lived close to Chicago and everyone cooks with it up there. I do have fond memories of rhubarb meringue pies.
They look great! I have rhubarb that I need to use…this recipe fits the bill, along with some vanilla ice cream.
Strawberry-rhubarb pie is my all-time favorite. These little tarts are gorgeous!
These are so pretty! I just worked with rhubarb for the first time a month ago – I whipped up a Rhubarb-Ginger Sorbet. Now I can’t put the stuff down!
I too was intrigued by the cornmeal crust from Martha, but never got the chance to try it. Glad to see you did and it worked out! Will definitely add it to my baking to-do list ;)
The little tarts are beautiful. Great job on the crimping of the edges!
I’ve never actually tried rhubarb but when I finally do, I will be making this! :)
These are so cute! I’ve only had rhubarb when it’s been in combination with strawberry but I might have to try it along with these!
these look so beautiful! don’t feel bad about being late to the rhubarb party, i just tried it for the first time THIS YEAR. and it’s so delicious!
i love rustic tarts, and these little tartlettes are beauties!
rhubarb: the taste of summer :)
Cute tartlets! Since we’re confessing, I love rhubarb but haven’t actually cooked with it. Its not for not wanting to, I guess its just not popular where I live because I rarely see it. The few times I have it didn’t look too good. Maybe I’ll try to find it frozen so I can give it a try.