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Pretty pink rhubarb caramel tarts

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Photo: Sandrine Aim
Photo: Sandrine Aim

    This beautiful dessert pairs tart, unsweetened rhubarb with a sweet, crisp pastry, covered with a crunchy sugar dome that melts on the fruit and in your mouth.

    Makes: 18 tarts
    Preparation time: 40 mins
    Cooking time: 45 mins

    INGREDIENTS
    225g plain flour
    140g butter or margarine softened
    75g icing sugar
    1 tbsp vanilla sugar
    1 egg
    1kg rhubarb, washed
    Vanilla extract, a few drops
    150g caster sugar

    METHOD

    Line a large baking tray with baking parchment and heat your oven to 160°C.

    To make the pastry: mix the butter, sugars and flour together. Don’t work the dough for too long.

    On a floured surface, roll out the dough to a thickness of 1cm. Cut it into 8cm circles and lay them on the lined tray.

    Bake them for 20-25 minutes until the edges are golden. Leave to cool for 5 minutes then cool on a wire rack.

    In the meantime, cut the rhubarb into 2.5cm-3cm pieces. Put in a pan with the vanilla extract.

    Cook over a medium heat until they are soft but not compote – a maximum of 8-10 minutes.

    Arrange the pieces of rhubarb on each tart base and bake for 5 more minutes.

    To make the caramel domes: turn a few individual silicone round moulds upside down. You could also use small individual oiled metal pudding tins.

    Put the sugar into a non-stick pan and cook at medium high temperature stirring all the time so the sugar does not burn.

    When it is a nice caramel brown colour, take it off the heat and, working quickly and carefully, use a spoon to drizzle the liquid caramel over each mould to form a dome.

    When the caramel has dried and set, remove each dome from the mould. Place it on top of the tart just before serving.

    www.homecookingbyfabienne.co.uk

    Method
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