Rhubarb Upside Down Puff Pastry Tarts

With our rhubarb now in season, this is a must try recipe! Just the perfect amount of tart and sweet combined.

INGREDIENTS

Puff Pastry

• 1 roll puff pastry, cut into 12 equal rectangles

• 3-4 large rhubarb stocks

• 1/4 cup granulated sugar

• 1 whole egg + 1 teaspoon water for egg wash

• Whipped cream for serving, optional

• Powdered sugar for serving, optionalFilling

• 1/4 cup butter, softened

• 1/2 cup granulated sugar

• 1/2 teaspoon vanilla

• pinch of salt  

Filling

• 1/4 cup butter, softened

• 1/2 cup granulated sugar

• 1/2 teaspoon vanilla

• pinch of salt  

Directions

Preheat the oven to 400ºF and line 2 rimmed baking sheets with parchment paper. Cut the rhubarb stocks into 2 inch pieces, then cut each piece in half lengthwise (each pastry will use 6 pieces). Sprinkle about 1 teaspoon of granulated sugar in four spots on each baking sheet, spreading out into 2 to 3-inch rectangles. Arrange the rhubarb halves over the sugar horizontally. Bake the rhubarb until the sugar has melted and the rhubarb has started to soften, about 5 minutes. There may be excess liquid as the rhubarb bakes-simply wipe that away. While the rhubarb is baking, mix together the softened butter, sugar, vanilla, and saltl. In a separate small bowl, whisk the egg with 1 teaspoon of water until combined. Next, place the puff pastry out on a clean work surface. Divide the filling evenly among all 12 pieces; spread into rectangles, leaving about a 3/4-inch border around the filling. Brush the borders with egg wash. Place the puff pastry over the softened rhubarb, filling-side down. Gently press down the sides of the dough so it sticks to the parchment and locks the filling and rhubarb in. Brush the tops with more egg wash, then poke a few times with a fork to create ventilation holes. Bake the pastries until puffed and golden brown, rotating baking sheets halfway through, 15 to 17 minutes. Watch carefully toward the end so they don’t burn. Let them cool completely. To avoid the rhubarb from sticking onto the parchment paper; place your hand under the paper and pastry and gently peel the paper away. If rhubarb does moce, simply slide it back into place when everythings flipped over. Top them off with a dusting of powdered sugar and a dollop of whipped cream. Enjoy!

Recipe submitted by Ireland K.