Description
Delight in these homemade Rhubarb Puff-Tart Pockets that combine flaky puff pastry with a tangy and sweet rhubarb filling. Perfectly portioned and easy to bake, these pockets offer a delightful balance of tartness and sweetness, ideal for a breakfast treat or an elegant dessert.
Ingredients
Scale
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
For Assembly
- 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 ensure even baking.
- Prepare Rhubarb Filling: In a small saucepan, combine diced rhubarb, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture thickens, about 5 to 7 minutes. Stir in cornstarch and cook for an additional minute to activate thickening. Remove from heat and allow the filling to cool completely before assembly.
- Cut Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into rectangles or squares roughly 3 by 4 inches in size to create six pieces for the pockets.
- Assemble Pockets: Place a spoonful of the cooled rhubarb filling onto half of the pastry pieces, keeping the edges clear to allow sealing.
- Seal the Pockets: Top each filled pastry piece with the remaining pastry pieces. Press the edges firmly with a fork to seal the pockets securely and prevent the filling from leaking during baking.
- Apply Egg Wash: Brush the tops of the sealed pastry pockets with the beaten egg to give them a beautiful golden brown finish when baked.
- Bake: Place the pockets on the prepared baking sheet and bake in the preheated oven for 15 to 18 minutes, or until the pastry is puffed, golden, and cooked through.
- Cool and Serve: Allow the tart pockets to cool slightly after baking. Optionally, dust them with powdered sugar or drizzle with icing for added sweetness and presentation. Serve warm or at room temperature for best enjoyment.
Notes
- Ensure the rhubarb filling is fully cooled before assembling to prevent the puff pastry from becoming soggy.
- The puff pastry can be cut into different shapes or sizes depending on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
- For a vegan option, substitute the egg wash with a plant-based milk or oil brush.
- Adjust sugar based on the tartness of your rhubarb or personal taste.
