Rustic Rhubarb Tarts

Recipe printed from

Rustic Rhubarb Tarts
Adapted from Good to the Grain; makes 10 tarts

2 lbs rhubarb
1 1/4 c brown sugar
1 T dried hibiscus leaves (optional; can also try vanilla, ginger, etc)

dry mix
1 c corn flour
1 c all purpose flour
1/2 c fine cornmeal
1/4 c + 2 T sugar
1 t kosher salt

wet mix
4 oz cold unsalted butter, cut into small chunks
1/4 c + 2 T half & half
2 egg yolks

special ingredients: cheesecloth or tea ball, if using hibiscus; preferably a stand mixer or food processor, although dough can be made by hand or with a pastry cutter, if needed (as long as there is available elbow grease...).

make compote. rinse rhubarb and trim ends. cut into 3/4-inch chunks. dump 1/2 of rhubarb into bottom of heavy pot. place hibiscus leaves into tea ball or cheesecloth, and add with brown sugar to rhubarb. stir, cover, and turn heat to med-low. cook 15 minutes, covered. remove cover and increase heat to medium; cook 15-17 minutes until rhubarb is broken down. add remaining half of rhubarb to mix and stir to combine. remove hibiscus and pour compote onto large baking sheet to cool. makes ~ 3 cups (will have leftover that's great on toast!).

to make tarts, combine dry ingredients in bowl of stand mixer; whisk together. with stand mixer with paddle attachment, add butter and turn mixer to low to incorporate. turn to medium and mix until mixture resembles cornmeal. add half & half and egg yolks, mix until combined. dough will be slightly crumbly but sticks together when pressed (like pie dough).

to shape tarts, divide dough into 10 equal pieces. on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter. spoon 3 T of rhubarb compote in center of disc. fold edge of dough toward compote and up, to close tart. continue all the way around (if this doesn't work well, you can sort of crimp however you want - notice these here are not elegant at all...).

line 2 baking sheets with parchment paper (they will be going into your freezer, so if you have a lame freezer like me, you can instead place these on parchment-lined plates). slide spatula or bench scraper underneath and place on baking sheet or plate. freeze for 1 hour, at least (can keep frozen, unbaked, for another couple of weeks if needed, but wrap in plastic or place in freezer bags).

preheat oven to 375 F. transfer tarts to baking sheets (or remove sheets from freezer and place directly in oven). bake for 35 minutes, until edges brown and compote bubbles.