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Rhubarb and Rye Tartlets

Author Izy

Ingredients

For the pastry:

  • ½ cup (65 g) rye flour
  • ½ cup + 2 tbsp , (75 g) all purpose flour
  • ¼ tsp ground cinnamon
  • 2 tbsp cane sugar
  • ¼ tsp salt
  • 5 tbsp (65 g) cold butter, cubed
  • 1 tbsp vodka
  • ~4 to 6 tbsp ice-cold water

For the Filling:

  • 1 ½ cups chopped rhubarb stalks
  • 2 tbsp orange or apple juice
  • ¼ 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