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Rhubarb and Rye Tartlets
Author Izy
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
For assembly:
- ~6 tsp apricot jam
- 1 egg , , beaten
- cane sugar , , for sprinkling
- ~1 tbsp butter , , for dotting