Rhubarb Tarts
By: Anonymous
Published: Saturday, February 13, 2010 - 9:30am

Ingredients




2 cups all-purpose flour
1 pch salt
cup + 2 tablespoons cold unsalted butter
1 egg
cup fruit sugar
cup granulated sugar
1 tablespoon finely grated ginger
cup water
pound rhubarb
1 cup mascarpone cheese

Preparation

1 Place flour and salt in food processor. Pulse to blend. Cut butter into small cubes, add to the processor and pulse until mixture is crumbly. 2 Whisk the egg and the fruit sugar together, then add to the processor and pulse until the mixture just begins to come together. Turn our onto a floured surface and knead gently into a ball. Flatten and wrap in plastic then chill for at least 30 minutes. 3 Roll the pastry on a lightly floured surface and line the tart moulds. 4 Prick the bases with a fork, then chill for 30 minutes. 5 Preheat the oven to 400 F. Bake the tart shells 15 minutes or until golden. Cool on a rack. Bring the granulated sugar, ginger and water to a boil in a frying pan, stirring to dissolve the sugar. Boil 1 minute. 6 Wash and trim the rhubarb and cut into 1x1/4-inch sticks. Add to the ginger-sugar mixture. Cover and remove from heat. Leave for 5 minutes or just until tender. Carefully remove rhubarb, then boil remaining liquid until syrupy or about 1/3 cup remains. Cool. 7 Blend the mascarpone cheese and cooled rhubarb juice. Fill the baked shells with the cheese mixture, then top with rhubarb. 8 Makes about 20 4-1/2x2-inch small tarts. 9 (This recipe can also make a single 9-inch tart.)