I’m absolutely obsessed with this rhubarb puff pastry recipe because it’s the perfect blend of sweet and tangy, with a flaky, buttery crust that’s practically irresistible. Plus, the addition of vanilla and a sprinkle of almonds elevates it to a whole new level of deliciousness—it’s like a mini taste of heaven in every bite!
These Quick Rhubarb Vanilla Tarts come together without effort—thanks to just a sheet of puff pastry. The flavor meld of tart rhubarb and a hint of vanilla?
Simply irresistible. A sprinkle of sliced almonds adds a delightful crunch, while a dusting of powdered sugar completes the presentation.
Ingredients
Puff Pastry:
A texture full of carbohydrates comes from light, flaky layers.
Rhubarb:
High in fiber and vitamin K, these vegetables pack a good punch in terms of taste.
They are not sweet, yet they’re not so sour that they can’t also have a slight sweetness to them.
They’re good plain; indeed, they boast a ‘who wants to dress a salad?’ attitude.
They outdo any other means of dressing a salad when it comes to adding a flavor that complements the greens inside.
Granulated Sugar:
Rhubarb, which is a quick source of energy, has a tart taste.
It can be sweetened in a number of ways.
Vanilla Extract:
Provides a perfumed, sweet aroma, improves overall taste.
Cornstarch:
Rhubarb mixture thickens, yielding a smooth filling.
Sliced Almonds:
Provides satisfying texture, nutritious fats, and some protein.
Ingredient Quantities
- 1 sheet of puff pastry, thawed
- 1 cup rhubarb, chopped
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- 2 tablespoons sliced almonds
- Powdered sugar, for dusting
- 1 tablespoon melted butter
Instructions
1. Your oven should be heated to 400°F (200°C) and a baking sheet should be prepared with parchment paper.
2. In a bowl, mix the chopped rhubarb, granulated sugar, vanilla extract, and cornstarch. Stir well to make sure that all the rhubarb is evenly coated.
3. Spread the thawed puff pastry sheet on a lightly floured surface and smooth out the folds. Cut the sheet into 4 equal parts. Each part will form the base of a cheese puff. You can either roll out the squares you have cut or stack the 4 pieces on top of each other and roll out the omnipresent folds.
4. Distribute the mixture of rhubarb evenly among the pastry squares, putting the filling in the middle of each.
5. Create a small border to contain the filling, and press the corners to seal. Fold the edges of each square slightly inward.
6. Take the beaten egg and brush it on the edges of the pastry to ensure a golden finish upon baking.
7. Top each tart with sliced almonds. Rather than mixing the almonds into the filling, lentil-wrangler Schneider considers slicing them, not dicing them, as a sort of additional visual and textural element. Think of the yolk resting atop a fried egg. It’s a similar situation. Only, tig noth is undergrads.
8. Move the tarts to the baking sheet you prepared and place them in the oven. You will want to bake them for somewhere between 20-25 minutes, but do keep an eye on them. You’ll know they are done when the puff pastry has puffed (obviously!) and is a beautiful golden brown.
9. Take the tarts from the oven and, while they are still warm, use a brush to apply melted butter to their edges.
10. Permit the tarts to become a little less than hot, then sprinkle with fine sugar before presenting. Revel in the two-bite experience that is your Rhubarb Vanilla Quicks! Don’t forget to brush your teeth afterward.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Spoon or spatula (for stirring)
6. Knife (for chopping rhubarb and slicing puff pastry)
7. Pastry brush (for egg wash and brushing on melted butter)
8. Rolling pin (optional, for smoothing and rolling pastry)
9. Measuring cups and spoons
10. Surface for rolling pastry (lightly floured)
FAQ
- Can I use frozen rhubarb for the tarts?You can use frozen rhubarb. Thaw it first and drain off any excess liquid so that the pastry doesn’t become soggy.
- What if I don’t have vanilla extract?An equal quantity of almond extract can be used for a flavor profile that is different.
- How do I prevent the pastry from getting soggy?If using frozen rhubarb, be sure that it is well-drained, and don’t fill the tart with too much liquid.
- Is there a substitute for puff pastry?Phyllo dough works very well, but you can also use a quick, homemade tart dough for this recipe.
- Can I make these tarts ahead of time?Certainly! You can prepare the cookies a day in advance and keep them in an airtight container. Reheat in a 200-degree Fahrenheit oven for 10 to 12 minutes.
- Are these tarts gluten-free?Puff pastry does contain gluten, so for your gluten-free puff pastry, you will need to substitute a pastry dough that is gluten-free. You can also try using a types of pre-made gluten-free pastry dough, which should work quite well.
- How should I store leftover tarts?Keep any remaining food stored in a sealed container in the fridge, and it will be good for 3 days.
Substitutions and Variations
Puff pastry: Swap it out for phyllo dough to create a lighter, flakier tart.
Rhubarb: For a fruit that’s sweeter, try using strawberries.
Sugar, granulated: Substitute for a natural sweetener, like honey or maple syrup.
Vanilla extract: For a nutty twist, substitute with almond extract.
Cornstarch: For a gluten-free option, substitute with arrowroot powder.
Pro Tips
1. Chill the Puff Pastry: Ensure the puff pastry remains cold until you’re ready to bake. If it becomes too warm while working with it, briefly chill the assembled tarts in the refrigerator before baking. This will help the pastry puff up better.
2. Prevent Soggy Bottoms: To avoid a soggy base, you can sprinkle a thin layer of ground almonds or breadcrumbs onto the pastry squares before adding the rhubarb filling. This will absorb excess moisture from the fruit.
3. Enhance Flavor with Zest: For an extra layer of flavor, consider adding a bit of orange or lemon zest to the rhubarb mixture. The citrus zest will complement the rhubarb and vanilla beautifully.
4. Almond Toasting Tip: For added flavor, lightly toast the sliced almonds before using them as a topping. This will enhance their nutty flavor and add a nice crunch.
5. Powdered Sugar Variation: Instead of just dusting with plain powdered sugar, you can mix in a touch of cinnamon or cardamom for a spiced finish that pairs well with the rhubarb and vanilla.
Quick Rhubarb Vanilla Tarts Recipe
My favorite Quick Rhubarb Vanilla Tarts Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Spoon or spatula (for stirring)
6. Knife (for chopping rhubarb and slicing puff pastry)
7. Pastry brush (for egg wash and brushing on melted butter)
8. Rolling pin (optional, for smoothing and rolling pastry)
9. Measuring cups and spoons
10. Surface for rolling pastry (lightly floured)
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 cup rhubarb, chopped
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- 2 tablespoons sliced almonds
- Powdered sugar, for dusting
- 1 tablespoon melted butter
Instructions:
1. Your oven should be heated to 400°F (200°C) and a baking sheet should be prepared with parchment paper.
2. In a bowl, mix the chopped rhubarb, granulated sugar, vanilla extract, and cornstarch. Stir well to make sure that all the rhubarb is evenly coated.
3. Spread the thawed puff pastry sheet on a lightly floured surface and smooth out the folds. Cut the sheet into 4 equal parts. Each part will form the base of a cheese puff. You can either roll out the squares you have cut or stack the 4 pieces on top of each other and roll out the omnipresent folds.
4. Distribute the mixture of rhubarb evenly among the pastry squares, putting the filling in the middle of each.
5. Create a small border to contain the filling, and press the corners to seal. Fold the edges of each square slightly inward.
6. Take the beaten egg and brush it on the edges of the pastry to ensure a golden finish upon baking.
7. Top each tart with sliced almonds. Rather than mixing the almonds into the filling, lentil-wrangler Schneider considers slicing them, not dicing them, as a sort of additional visual and textural element. Think of the yolk resting atop a fried egg. It’s a similar situation. Only, tig noth is undergrads.
8. Move the tarts to the baking sheet you prepared and place them in the oven. You will want to bake them for somewhere between 20-25 minutes, but do keep an eye on them. You’ll know they are done when the puff pastry has puffed (obviously!) and is a beautiful golden brown.
9. Take the tarts from the oven and, while they are still warm, use a brush to apply melted butter to their edges.
10. Permit the tarts to become a little less than hot, then sprinkle with fine sugar before presenting. Revel in the two-bite experience that is your Rhubarb Vanilla Quicks! Don’t forget to brush your teeth afterward.
