Description
These Rhubarb Puff-Tart Pockets are flaky, golden pastries filled with a sweet and tangy rhubarb mixture. Perfect for a spring or summer dessert, they combine tender rhubarb cooked with lemon and sugar inside crisp puff pastry, making a delightful treat that’s easy to prepare and sure to impress.
Ingredients
Scale
For the Filling
- 1 cup fresh rhubarb, diced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
For the Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting or icing for drizzling
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the puff-tart pockets don’t stick and bake evenly.
- Prepare the rhubarb filling: In a small saucepan over medium heat, combine the diced rhubarb, granulated sugar, lemon juice, and lemon zest. Cook, stirring occasionally until the rhubarb softens and the mixture thickens, about 5–7 minutes. Stir in the cornstarch and cook for an additional minute to ensure the filling is thick. Remove from heat and let cool.
- Cut the puff pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut into rectangles or squares approximately 3 by 4 inches in size.
- Add the filling: Spoon a generous amount of the cooled rhubarb filling onto half of the pastry pieces, leaving the edges free to seal properly.
- Seal the tart pockets: Cover the filled pieces with the remaining puff pastry squares. Press the edges firmly with a fork to seal in the filling and prevent leakage during baking. Brush the tops with the beaten egg to give a shiny, golden finish.
- Bake the tart pockets: Place the sealed pastries on the prepared baking sheet and bake in the preheated oven for 15–18 minutes or until the puff pastry is puffed and golden brown.
- Cool and serve: Allow the tart pockets to cool slightly on a wire rack. Dust with powdered sugar or drizzle with icing if desired before serving. These can be enjoyed warm or at room temperature.
Notes
- Ensure the rhubarb filling is cooled before placing it on the pastry to prevent soggy bottoms.
- Do not overfill the pastries to avoid leakage during baking.
- Use cold puff pastry for best puff and flakiness.
- Optional toppings like powdered sugar or icing add extra sweetness and visual appeal.
