MY COOKBOOK

MY COOKBOOK
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3.6.14

APPLE RHUBARB TARTS


There is something magical about making your own flaky pastry especially without the challenges that follow the wrapping a block of butter. Hungarian Flaky Pastry is the easiest things to make; it is not nearly as complicated as making puff pastry. And yet it is flaky and tastes wonderful. Like most things, commercial puff pastry doesn’t taste as good as it used to, so all the more reason to make your own pastry. I used a half a batch of Hungarian Flaky Pastry with 1 Granny Smith apple and a large stick of freshly cut rhubarb.

I started to reduce the sugary fruit juice to combine it with the apricot jam for the glaze, but it burned as I was running back and forth between the kitchen and the living room, baking and watching TV at the same time, well actually listening to Astronomy magazine dive into the 10th episode of A Space Time Odyssey, The Electric Boy on YouTube. I wasn’t overly disappointed not using the juices. Such as life!  

These tarts are so good you cannot have just one slice. Hence the small batch, only 8 pastries, plus as the case with all pastries, they are best on the day they are made. 


1/2 batch of Hungarian Flaky Pastry click on link for the recipe
1 Granny Smith apple
1 large stick of rhubarb
1/4 + 1/4 cups sugar
2 Tbsp brown sugar
1/3 cup apricot jam


  • Line a large baking sheet with parchment paper.
  • Assemble the pastry and roll it out.
  • Fold, warp and chill pastry for 30 minutes.
  • Meanwhile chop the rhubarb stick into 4 to 6 segments.
  • Thinly slice the segments lengthwise.
  • Place in a bowl and toss with 1/4 cup of sugar. Set aside
  • Peel, core and thinly slice the apple.
  • Place in a bowl and toss with the remaining 1/4 cup of sugar. Set aside.
  • Roll out the pastry into a large rectangle and cut into 8 squares. The sides will not be perfect squares.
  • With a sharp knife, cut lines around to mark the edges: this will help the puff pastry rise at the border.  Don't cut through the dough.
  • Place the baking sheet in the fridge for 20 minutes.
  • Meanwhile drain the fruit and discard the juices. [If you are willing to stand by the stove to reduce the liquid, you can use it to mix into the apricot jam for the glaze at the end. This is optional.]
  • Preheat the oven to 400F.
  • Remove the baking sheet with the pastry squares from the fridge.
  • Arrange the apple and rhubarb slices in the center of each square.  
  • Bake the tarts in preheated oven for 25 minutes or until the crust is golden.
  • Remove tarts from the oven and immediately brush them all over with the apricot jam. If for some reason you have to glaze the tarts later, lightly heat up the jam in the microwave so it’s spreadable.  
  • The tarts are ready to enjoy.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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