Rhubarb Hand Tarts

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup granulated sugar
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon grated fresh ginger
• 1 dash ground nutmeg
• 3 cups fresh rhubarb or 3 cups frozen sliced rhubarb, 1/2 inch slices
• 1 cup sliced peeled tart apple
• 1 pastry for double-crust pie (frozen ok)
• milk
• coarse sugar

Recipe

• 1 in a large saucepan, stir together granulated sugar, tapioca, ginger and nutmeg.
• 2 stir in rhubarb and apples until coated; let stand about 15 minutes or until a syrup begins to form, stirring occasionally.
• 3 cover and cook over medium heat about 15 minutes or just until fruit is softened, stirring occasionally.
• 4 remove from heat.
• 5 cool filling completely.
• 6 prepare pastry and divide in half.
• 7 on a lightly floured surface roll out each portion to a 12" square.
• 8 cut each portion into 4 6" squares.
• 9 line a large baking sheet with foil; grease foil and set aside.
• 10 spoon about 1/4 cup of th cooked rhubarb mixture onto half of one pastry square, leaving a 1" border around edges of pastry.
• 11 brush edges of square with water.
• 12 fold pastry over filling, forming a rectangle or triange.
• 13 press edges gently toseal.
• 14 brush edges lightly with water again.
• 15 fold edges up and over about 1/4".
• 16 press edges up and over and about 1/4".
• 17 press edges with tines of a fork to seal again.
• 18 place tart on prepared baking sheet.
• 19 repeat with remaining squares of pastry and remaining rhubarb mixture.
• 20 prick top of each 2-3 times with the tines of a fork to let steam escape.
• 21 gently pat down top to get rid of excess air around filling.
• 22 brush tops with milk, sprinkle with coarse sugar bake in a 375f oven for 30-35 minutes or until golden.
• 23 remove tarts from baking sheet and cool on a wire rack about 30 minutes.
• 24 serve warm if you are baking in advance to freeze: prepare tarts as directed uxcept bake for 20 minutes and cool.
• 25 arrange on a baking sheet in a single layer.
• 26 cover and freeze until firm.
• 27 transfer to freezer container or sel-sealing freezer bag.
• 28 seal, label and freeze up to 4 months.
• 29 to reheat: line a large baking sheet with foil, grease foil remove frozen tarts from container and arrange on prepared baking sheet.
• 30 cover with foil.
• 31 bake in a 375f oven for 10 minutes.
• 32 uncover; bake 10-15 more or until filling is bubbly and pastry is golden.
• 33 serve as directed.