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Rhubarb Puff-Tart Pockets Recipe

Rhubarb Puff-Tart Pockets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 6 pockets 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Rhubarb Puff-Tart Pockets combine flaky puff pastry with a tangy, sweet rhubarb filling, creating a deliciously easy and elegant dessert perfect for springtime treats or anytime you crave a fruity pastry.


Ingredients

Scale

Puff Pastry and Topping

  • 1 sheet puff pastry (thawed)
  • 1 egg (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)
  • Powdered sugar for dusting (optional)

Rhubarb Filling

  • 1 cup fresh rhubarb, diced
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice


Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cook the Rhubarb Filling: In a small saucepan over medium heat, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice. Cook for 5 to 7 minutes, stirring frequently, until the mixture thickens and the rhubarb softens and begins to break down. Remove from heat and allow to cool slightly to prevent soggy pastry.
  3. Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 6 equal rectangles, ensuring each is large enough to hold the filling comfortably.
  4. Assemble the Tart Pockets: Spoon a heaping tablespoon of the cooled rhubarb filling onto one half of each rectangle, leaving a small border around the edges. Fold the pastry over the filling to create a pocket and press the edges firmly with a fork to seal securely and prevent filling leakage during baking.
  5. Apply Egg Wash and Sugar Topping: Beat the egg and brush it evenly over the tops of the pockets to help them develop a golden, glossy finish. If desired, sprinkle the tops with coarse sugar for added texture and sweetness.
  6. Bake to Perfection: Place the tart pockets on the prepared baking sheet and bake in the preheated oven for 15 to 18 minutes, or until they are puffy and golden brown.
  7. Cool and Serve: Remove the tart pockets from the oven and let them cool slightly. Dust with powdered sugar if desired before serving warm for the best flavor experience.

Notes

  • For an extra burst of tartness and fruitiness, add a few raspberries or strawberries to the rhubarb mixture before cooking.
  • These tart pockets are best enjoyed warm but can be reheated easily in the oven for a few minutes.
  • Ensure the puff pastry is properly thawed but still cold for easier handling and better puff during baking.

Nutrition

  • Serving Size: 1 pocket
  • Calories: 240
  • Sugar: 12g
  • Sodium: 140mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg