On May 31, 2026
By Rebecca Field
Makes 4 tarts
375g puff pastry
1 egg
1 tbsp demerara sugar
1tbsp creme fraiche
Approx 2 sticks of rhubarb or enough to cover the tarts (inside the rim you have created)
Heat the oven to 200oC (fan).
Use a small saucer or larger cutter to cut 4 circles in your pastry approx 15cm wide.
Mix the egg with a tsp of water.
Brush the edge of your circles with egg wash.
Re roll the excess pastry into a thin sausage Use the sausage to create an edge around the circles you cut out.
Mix the creme fraiche and sugar together.
Spread on the centre of your tarts, inside the rim.
Cut the rhubarb into long lengths to fit your tarts and place on the creme fraiche mixture. (If your rhubarb is thick, cut in half lengthways first.)
Brush your tarts with egg wash.
Place the tarts in the pre-heated oven for 20 mins.
Cool slightly and serve.
