Strawberry & Rhubarb Tarts

I've had such a flat-out week this week. Lots of recipe work for clients and meetings, and then I also went to Sydney for just a few hours as the nutritionist and ambassador for Quinoa & Co, a new ready-to-eat pack with yummy relishes. It honestly involved hopping onto the plane, which was delayed because of the crazy weather lately, arriving in Sydney, heading to the event (which was awesome - we did pottery and I made my own bowl and plate!) and then heading back to the airport to come home. Such a whirlwind, but SO much fun!

Needless to say, I'm a little wrecked. That's all in addition to packing my whole house up because I move next week...eeeek!

In amongst it all, I took some time out to watch Julie & Julia with Frankie on my lap with some tea and chocolate because I was zonked and sometimes, you just need chocolate and a movie. 

I felt so inspired to cook something up once it had finished but for the obvious reason of moving house, didn't have too many ingredients around.

Some wilty rhubarb and soft strawberries did the trick along with some good-quality puff pastry I had in the freezer. A simple, delicate and delicious dessert was on the table in under an hour and I ate every last pastry crumb.

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Strawberry & Rhubarb Tarts

by Melanie Lionello June-9-2016

Even better the next day!

Ingredients

• 2 cups rhubarb, sliced
• 2 cups strawberries, sliced
• 1/3 cup rapadura sugar
• 2 tbs corn starch/flour
• 2 sheets good-quality puff pastry
• 1 egg, beaten

Instructions

Preheat oven to 170 degrees Celsius and then place strawberries, rhubarb, sugar and corn starch into a bowl and mix well. Set aside.Cut 4 equal circles or squares out of each sheet of puff pastry using as much of the sheet as possible.Place each circle or square onto a baking paper-lined tray and top with equal portions of strawberry rhubarb mixture.Gently fold the edges of the pastry up to create a little casing for the fruit, it doesn't matter if this isn't neat. Just pinch the edges wherever they meet.Brush the pastry with the beaten egg and bake the tarts for 45 minutes or until the fruit is tender and pastry is golden.Serve with yoghurt and enjoy!

Details

Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Yield: 8 tarts