Strawberry Rhubarb Tart and Mini Galettes
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An incredibly easy spring dessert that looks and tastes like you’ve spent hours in the kitchen. It’s not only beautiful, it tastes exactly like spring! The cinnamon and nutmeg bring warmth to the flavors. An easy dish to bring to the spring table — Strawberry Rhubarb Tart and Mini Galettes!
INGREDIENTS
All-purpose flour, for dusting
1 package (14 ounces) frozen puff pastry, thawed
1 1/2 cups rhubarb, sliced 1/4 inch thick
1 1/2 cups fresh strawberries, hulled and sliced 1/4 inch thick
1/2 cup sugar
1 tablespoon butter
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon coarse salt
1 large egg white, lightly beaten
Coarse sanding sugar
Whipped cream, for serving
DIRECTIONS
Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets. Or to make a tart, take 1 rectangle sheet, score the edges about an inch from all sides.
Stir together rhubarb, strawberries, sugar, butter, cornstarch, cinnamon, nutmeg, and salt. If making a tart, place all of the strawberry rhubarb mixture in the center of the puff pastry and fold up the edges along the scored sides and crimp the edges. If making galettes, arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
Bake, rotating sheet halfway through until golden brown and fruit is bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve with whipped cream.
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