Puff pastry rhubarb tarts

These French-style rhubarb pastries are quick, easy and absolutely delicious. Better still, if you already have a sheet of frozen puff pastry or Danish pastry in the freezer, they can be prepared in no time at all :).

Makes 10–12 pastries.

Ingredients for the puff pastry rhubarb tarts:

• 375 g all-butter puff pastry (1 sheet), fresh or frozen
• 2–3 medium rhubarb stalks
• a few tablespoons of sugar

Additionally:

• 1 egg, beaten with 1 tablespoon water, for glazing
• icing sugar, for dusting

Lightly flour your work surface and place the puff pastry on top. If using frozen pastry, thaw it first. Allow the pastry to come to room temperature before using, as this helps prevent excessive shrinking during baking.

Cut the pastry into 10 equal squares. Using a sharp knife, make cuts in each square as shown in the photograph, then fold them into the shape of pastries.

Cut the rhubarb into fairly large cubes (do not peel the stalks). Toss the rhubarb pieces in sugar so that the sugar coats them evenly. Arrange the rhubarb in the centre openings of the pastries. Brush the pastry with the beaten egg wash.

Bake on a baking tray lined with baking parchment at 220°C for approximately 20 minutes, or until the pastry is golden brown and crisp.

Remove from the oven, dust generously with icing sugar and serve.

Enjoy!