Introducing our baker & maker Hannah and her tartlets!
Bake the Tarts: Preheat oven to 375°F. Bake tarts, still frozen, for about 35 minutes or until the edges of the tarts are brown and the rhubarb is bubbling and thick. Serve warm or at room temperature. The tarts keep in an airtight container (or not, as I forgot to wrap mine and they were still awesome the next day) for up to 2 days.
Featured Rhubarb Jam available here. Recipe and photos courtesy of Ma Petite Shoe staff member, Hannah.
: Strawberry Rhubarb Tartlets with our :
Jar of Les Confitures a L'Ancinee Rhubarbe
(Adapted with changes from Smitten Kitchen)
Directions:
In a Stand Mixer: Whisk the dry ingredients in the bowl of a stand mixer. Using the paddle attachment, add the butter and turn the mixture speed to low (you’ll want to lock the top, so the mixture doesn’t fly about) and mix to break up the butter. Increase the speed to medium and mix until the butter is as coarse as cornmeal. Add the heavy cream and egg yolks and mix until combined. The dough will look crumbly but when pinched between your fingers, it will come together.
Divide the dough into 10 equal pieces. Lightly flour a work surface and using the heel of your hand, flatten the dough into a rough circle. Continue flattening until it is approximately 5 inches in diameter. Try to work quickly, so the dough doesn’t get too warm and soft, making it harder to handle. For more elegant edges, gently flatten the outer edge of the circle with your fingertips, making it thinner than the rest of the dough.
Spoon 1 tablespoon of Les Confitures Rhubarbe into the center of the dough. Dice 2 small or 1 medium strawberry and add to the center of the dough. Fold the edge of the dough toward the filling and up, to create a ruffled edge; continue around the perimeter, letting the ruffles be their bad irregular selves. Slide a bench scraper or spatula under the tart and transfer it to a parchment-lined baking sheet. Continue with the remaining dough. Freeze the tarts on their tray for at least 1 hour or up to 2 weeks, wrapped tightly in plastic. 
Bake the Tarts: Preheat oven to 375°F. Bake tarts, still frozen, for about 35 minutes or until the edges of the tarts are brown and the rhubarb is bubbling and thick. Serve warm or at room temperature. The tarts keep in an airtight container (or not, as I forgot to wrap mine and they were still awesome the next day) for up to 2 days.
Featured Rhubarb Jam available here. Recipe and photos courtesy of Ma Petite Shoe staff member, Hannah.