Mr. Croco is celebrating again that his favourite blog Sugar and Spice Baking has existed for 7 months. Today, he is doing that with his new little friend, Mr. Octo. You will see more of them in the future 😉 😀 Mr. Croco’s and Mr. Octo’s treats are Rhubarb Crumble Tarts… Mmmm… Very yummy and beautiful! 😀
Recipe (makes 12)
- 245 gr British Rhubarb in a light syrup
- 1 tablespoon potato flour (for the rhubarb)
- 200 gr plain flour, sifted
- 40 gr golden caster sugar
- 125 gr unsalted butter, diced
- 1 egg (Columbian Blacktan Hen)
- 2 dl plain flour
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla sugar
- 75 gr unsalted butter
Drain the rhubarb.
Cut the rhubarb into smaller pieces and mix them with the potato flour.
Lightly butter a 12-hole pie tin.
Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with rhubarb in each hole.
Put flour, vanilla sugar, granulated sugar and butter into a bowl.
Work all together until you get a smooth and firm dough.
Sprinkle the crumble dough over the rhubarb.
Bake the tarts in the middle of the oven for 20 minutes.
Let them cool a bit before being served.
Optionally, you can serve the tarts with custard, ice cream or whipped cream.
Happy Rhubarb Crumble Tart Baking! 😀