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Apple Rhubarb TartI made these little lovelies on Friday for an opening night reception at LiveFive. LiveFive is an independent theatre collective, and their first show of the season, Farragut North, opened this weekend.  Will and I are doing a show with LiveFive later in the season (check out our website for more info), so they asked all the producing companies if they could provide a little something for the reception after the show.  I just happened to have a ton of frozen rhubarb and some green apples in the fridge left over from jam making that I needed to use up.  I started to make the pastry from scratch but got as far as the flour and butter and realized I didn’t have any eggs (hint, hint, chickens – time to start laying again).  Thank goodness for frozen tart shells!  I turned the aborted pastry attempt into a crumble topping by adding a bit of brown sugar.

Here’s the recipe for the filling (yields 30 tarts):

  • 4 cups chopped rhubarb
  • 2 cups chopped green apple
  • 1 2/3 cups sugar
  • 1/3 cup flour

Put it all in a saucepan over medium heat.  No need to add any water; the rhubarb will release a lot of liquid.   Heat the mixture just long enough to thicken.  Remove from heat, spoon into the frozen tart shells, sprinkle the crumble on top, and bake at 400 F for 20 minutes until the tart shells are golden brown and the filling is bubbling.  Broil for three minutes to brown the crumble.  Remove and let cool.  Eat five or six yourself before anyone else can get their grubby little paws on them.

Tart photos

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