Seems like I have a *thing* for rhubarb pastries. These are slightly different from the last time I shared a rhubarb galette thing: they’re tartlets (mini and cute!) and have a half-rye-flour crust. I also used a different technique for making the pastry called ‘fraisage’ so it’s extra flaky (don’t worry I’ve got step-by-step pics in the recipe so it shouldn’t be too daunting).
Oh and they’re funky and triangular. So cool right?
I feel like the shape affects I flavour somehow, I dunno man. But regardless of the shape, it’s definitely a good shout to make these tartlets now now now.
Rhubarb and Rye TartletsPrint
For the pastry:
- 1/2 cup (65 g) rye flour
- 1/2 cup + 2 tbsp , (75 g) all purpose flour
- 1/4 tsp ground cinnamon
- 2 tbsp cane sugar
- 1/4 tsp salt
- 5 tbsp (65 g) cold butter, cubed
- 1 tbsp vodka
- ~4 to 6 tbsp ice-cold water
For the Filling:
- 1 1/2 cups chopped rhubarb stalks
- 2 tbsp orange or apple juice
- 1/4 cup (50 g) cane sugar
- 2 tbsp all purpose flour
- ~6 tsp apricot jam
- 1 egg , , beaten
- cane sugar , , for sprinkling
- ~1 tbsp butter , , for dotting
In a large bowl stir together the flours, cinnamon, sugar and salt. Add the cubed butter and rub into the dry ingredients using your finger tips or a pastry blender.
Stop when about half the butter has been rubbed in the rest of the butter is in pea-sized lumps. Drizzle in the tablespoon of vodka. Drizzle in the ice water, 1 tbsp at a time whilst gently tossing the mixture. Stop adding water when the mixture holds together when squeezed (you might not use all of the water). Bring it all together into a ball and chill for 15 minutes in the freezer.
Now you’re going to use a technique known as fraisage to create flaky layers!
Take chunks of pastry and smear them using the heel of your hand onto a work surface. Use a bench scraper, palette knife or butter knife to scrape up the pastry (keeping it as flat as possible) and layer the smeared sheets on top of each other to create one pile of layers of pastry. Repeat this with all of the pastry.
Form into a circle. Flatten slightly with you hands and wrap the pastry up in plastic wrap. Chill for 30 minutes.
Meanwhile make the rhubarb filling:
Place the chopped rhubarb in a large bowl with the sugar, orange juice, flour and salt. Set aside.
Preheat the oven to 350 F (180 C). Unwrap the disk of pastry and cut into 6 wedges using a bench scraper or sharp knife.
Roll one wedge of dough out on a lightly floured surface until it’s about 1/8-inch thick, trim the edges so you have a triangle of dough. Spread a little bit of apricot jam into the center of the triangle of dough and spoon on a couple of tablespoons of rhubarb filling.
Gather the edges of the pastry up towards the filling, folding and pressing the pastry so that it pleats. Transfer with a bench scraper to a lined baking tray. Repeat with the rest of the pastry wedges.
Brush the pastry with beaten egg and sprinkle with cane sugar. Dot each tartlet with a little bit of butter.
Bake for 25-30 minutes until golden and bubbling.
(this post was created in collaboration with West Elm and their blog Front + Main where you can find links to the props used here)