Rhubarb Strawberry Tarts with Balsamic Syrup

Rhubarb and strawberry are commonly found together, but the balsamic syrup that finishes the dish adds a new twist. It’s not terribly sweet, which is what I like best.

  • 3/4 cup rhubarb strawberry sauce
  • 14 oz. package frozen puff pastry, defrosted
  • 1 large egg
  • 1 tablespoon water
  • Vanilla ice cream, for serving
  • Balsamic reduction syrup, for serving
  • Preheat oven to 400 degrees F.
  • On a well-floured surface, lay out the sheet of puff pastry. Using floured hands and rolling pin, gently but firmly roll the sheet out into a rectangle measuring roughly 12 inches by 8 inches. Using a sharp knife, cut the sheet in half horizontally, then into thirds vertically so you have 6 equal portions. Place a couple tablespoons of rhubarb strawberry sauce in the center of each portion. Carefully lift opposite corners and fold them so that the filling is enclosed. You may want to line up the edges and seal them with a fork, but I also had success with folding the corners in to create a purse-like shape. Prick the outside lightly with a fork to create air vents for the steam.
  • Lightly beat the egg in a small bowl, then add a tablespoon of water to create an egg wash. Brush the egg wash lightly over the top of each tart.
  • Bake for 25 to 30 minutes, or until pastry is puffed up and golden brown. Remove from oven and allow to cool on a rack.
  • Serve with vanilla ice cream and drizzle with balsamic reduction syrup.
  • Quick Tips
  • 1. Dufour makes the best puff pastry I’ve found. It’s more expensive but it’s worth it. Spring for the Dufour. This recipe uses the entire package.
  • 2. I tried a few variations on folding the pastry. A triangle shape makes a large tart, but held the filling in the best. The purse shape was a bit more dainty and cute, but the filling was more likely to ooze a bit (making for sticky, unpleasant clean up!).

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

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