Tartelette aux Épices et à la Rhubarbe Givrée

Instructions

1. 1

   Prepare the tart crust: In a mixing bowl, combine flour and cold butter. Cut butter into flour until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together.

   ~10 min
2. 2

   Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

   ~30 min
3. 3

   Preheat oven to 375°F (190°C). Lightly grease tartlet pans.

   ~5 min
4. 4

   Roll out dough to about 1/8-inch thickness. Cut out circles to fit tartlet pans and press dough into pans. Trim excess dough.

   ~8 min
5. 5

   Prick the bottom of each tartlet with a fork. Line with parchment paper and fill with pie weights or dried beans.

   ~2 min
6. 6

   Blind bake the crusts for 15 minutes. Remove parchment and weights, then bake for another 5 minutes until lightly golden.

   ~20 min
7. 7

   While crusts bake, prepare the filling: In a saucepan, combine chopped rhubarb, sugar, orange zest, cinnamon, ginger, and nutmeg. Cook over medium heat until rhubarb softens and releases juices.

   ~10 min
8. 8

   In a small bowl, whisk cornstarch with 2 tablespoons of water. Add to rhubarb mixture and cook, stirring, until thickened.

   ~3 min
9. 9

   Fill the par-baked tartlet shells with the rhubarb mixture.

   ~2 min
10. 10

    Whisk together egg yolk and water for egg wash. Brush the edges of the tartlets.

    ~1 min
11. 11

    Bake for another 15-20 minutes, or until the filling is bubbly and the crust is golden brown.

    ~20 min
12. 12

    Let cool slightly before serving.

    ~5 min