Description
These Rhubarb Puff-Tart Pockets are delightful, flaky pastries filled with a tangy-sweet rhubarb compote. Perfect as a dessert or a sweet snack, they combine the crispiness of puff pastry with the tart freshness of homemade rhubarb filling, lightly dusted with powdered sugar or drizzled with icing to add an extra touch of sweetness.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry, thawed
Rhubarb Filling
- 1 cup fresh rhubarb, diced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
Finishing
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting or icing for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Rhubarb Filling: In a small saucepan, combine the diced rhubarb, granulated sugar, lemon juice, and lemon zest. Cook over medium heat until the rhubarb softens and the mixture thickens, about 5-7 minutes. Stir in the cornstarch and cook for another minute to thicken further. Remove from heat and let the filling cool completely.
- Cut Puff Pastry: Roll out the thawed puff pastry sheet and cut it into rectangles or squares approximately 3 by 4 inches in size.
- Assemble Tart Pockets: Place a spoonful of the cooled rhubarb filling onto half of the pastry pieces, leaving the edges clear for sealing.
- Seal Edges: Top the filled pastry pieces with the remaining pastry rectangles. Use a fork to press and seal the edges securely, ensuring the filling stays inside during baking. Brush the tops with the beaten egg to achieve a golden finish.
- Bake: Place the assembled tart pockets on the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until the pastries are golden and puffed.
- Cool and Serve: Allow the tart pockets to cool slightly. Dust with powdered sugar or drizzle with icing if desired. Serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure the rhubarb filling is cool before adding it to the puff pastry to prevent the pastry from becoming soggy.
- You can adjust the sugar quantity depending on how tart your rhubarb is.
- For a gluten-free option, use gluten-free puff pastry.
- These tart pockets can be made ahead and reheated in a warm oven before serving.
- Store leftovers in an airtight container for up to 2 days.
