Sweet Raspberry Rhubarb Tarts
Delicious fruity tarts that are just the right amount of sweet and tangy!
Servings 10 tarts
Calories 124kcal
Ingredients
Pastry:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 6 tablespoons butter cold
- 1 egg yolk
- 1 tablespoon water more as needed
- 1 tablespoon lemon juice
Filling:
- Honey to taste
- 1 1/2 cups rhubarb chopped into 1 inch pieces
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425°F.
- Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it is finely mixed.
- Combine egg yolk, water, and lemon juice with a fork. Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
- Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
- To make the filling, chop rhubarb into 1 inch pieces. Cook on low until soft. Mash if needed.
- Add raspberries and lemon juice and then honey to taste.
- Spoon filling evenly into tart shells, filling each no more than 2/3 full.
- Bake at 425° F for 10-15 minutes or until golden brown. Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
Nutrition
Calories: 124kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 114mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg