Make the most of the British rhubarb season (April to July) with these crumble-topped tartlets. The addition of a sweet orange syrup sauce makes these worthy of a dinner party dessert, while the use of ready-made filo pastry and a food processor for the crumble topping cuts prep time to just 25 minutes.
Don't have tartlet tins to hand? Simply lay the pastry over inverted, buttered 150ml (5fl oz) metal pudding basins or ceramic ramekins for the same results.
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Yields:
6
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
305
Ingredients
450g
rhubarb
125g
caster sugar
75g
filo pastry
25g
melted butter, plus 125g unsalted butter
150g
plain flour
Icing sugar to dust
Directions
Step 1
Peel any coarse strings off the rhubarb; cut flesh into pieces. Mix with 50g caster sugar, cover and leave in a cool place overnight.
Step 2
Cut the filo pastry into 12x15cm squares. Brush a filo square with melted butter; press down firmly into an 8cm base-diameter, loose-bottomed, 3cm deep tartlet tin. Lay the second piece of buttered filo pastry on top; press down. Repeat with another 5 tins (see Cook's tip). Chill for 30min.
Step 3
Cook at 190°C (375°F) mark 5 for 5min or until pastry is golden and crisp. Cool for 5min before easing out of the tins onto a baking sheet.
Step 4
To make the crumble, rub the unsalted butter into the flour until the mixture is like fine crumbs, then stir in the remaining sugar (a food processor will do this job perfectly).
Step 5
Drain the rhubarb, reserving any juices (see our orange syrup sauce recipe). Spoon about 1 level tbsp of the crumble mixture over each pastry base. Spoon in the rhubarb. Sprinkle over the remaining crumble.
Step 6
Cook at 200°C (400°F) mark 6 for 30-35min or until the crumble is golden brown. Dust with icing sugar; serve with Orange Syrup Sauce (see below).
Per Serving:
Calories: 305
Rhubarb is having a moment right now and this is why
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