John Myers
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Rhubarb and Cranberry Tartlets
The perfect rhubarb and cranberry tartlets recipe with a picture and simple step-by-step instructions.
Dough:
- 150 g Flour
- 65 g Cold butter
- 65 g Sugar
- 1 pinch Salt
- 1 Egg
Filling:
- 250 g Peeled rhubarb
- 50 g Dried cranberries
- 160 ml Water
- 80 g Sugar
- 1 Pck. Vanilla sugar
- 1 tbsp Vanilla flavor
- 1 Pck. Red fruit raspberry flavor
Hood:
- 2 Protein
- 1 pinch Salt
- 150 g Sugar
Dough:
- Roughly knead the flour, diced butter, sugar and salt with your hands. When it starts to bond together, add the egg and continue kneading until an elastic, smooth, shiny dough is formed. Wrap it in cling film and put it in the fridge for at least 30 minutes.
Filling:
- Scald the cranberries with 140 ml of boiling water and allow to swell. Wash, peel and cut the rhubarb into large cubes.
- Put the sugar, vanilla sugar and rhubarb in a saucepan. Heat and let the sugar caramelize a little. Add the cranberries including the 140 ml soaking water and vanilla flavor, mix briefly and bring to the boil. Mix the red grits powder with the remaining 20 ml of water and then use a wooden spoon to continue pouring into the rhubarb while stirring. Stir gently until the mixture begins to set. The rhubarb shouldn’t disintegrate. Then take it off the stove immediately and let it cool down a bit.
Completion:
- Preheat the oven to 180 °. Smear the tartlet molds with fat and line them thinly with the batter. Cover the inner surface with a piece of parchment paper that has been cut to size and weigh it down with peas. Place the tart molds on a baking tray and bake on the middle rack for 15-18 minutes. Take out of the oven with the tray, leave them on this and in the tin and let cool down a little. Then remove the peas and the parchment paper.
- Set the grill function in the oven to 240 °. (If not available, only top heat).
- Fill the cooled tartlets with the rhubarb mixture. Beat the egg whites with the salt “medium-hard”. Then let the sugar trickle in and keep beating until it has dissolved and “when you pull out the whisk, shiny” tips “remain. Then fill the egg whites in a piping bag with a star nozzle and lavishly decorate the tartlets with it.
- Put the tray with the tartlets in the middle of the oven and let the meringue mix lightly brown under the grill (or on top heat). For me it was 6 minutes with the grill function. But please decide for yourself according to your own oven and possibility.
- When they glow golden brown at the tips and on the surface, take them out of the oven immediately.
Annotation:
- Shape the remnants of dough into biscuits and place them on the side of the baking sheet.
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