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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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