Individual Rhubarb and Raspberry Tartlets

Name: Individual Rhubarb and Raspberry Tartlets
Yield: Makes eight 4-inch tartlets
Ingredients: 1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups); 1/2 pound (about 1 pint) raspberries; 1 cup all-purpose flour, plus more for the work surface; 2 cups sugar, plus more for sprinkling; Martha’s Perfect Pâte Brisée (page 647)

January 26, 2012

The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.

Cooks' Note

The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.

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