09 June 2009

Tuesday's with Dorie: Parisian Apple Tartlet

What I made is actually Berlin Rhubarb Tartlet, as I cook along with Tuesdays with Dorie. Jessica of My Baking Heart chose the recipe this week, and it is posted on her blog.

I was very grateful to see a recipe without chocolate and a recipe that I could make from ingredients in the house as I am dealing with single Mum-hood during the week: this is week 2 for the German being in Munich. So far it's been okay, except for the occasional weeping fit (by Thing2- I am old enough to get by with Skype and Thing1 falls asleep very quickly). We are still deciding whether to move down or continue the commuting for the next 6 months to a year.

In any case, the Tartlet. I have Blatterteig in the freezer (oh, I love my freezer) but I was out of apples and I am seriously in a rhubarb mood. I actually made a rhubarb turnover this weekend (that was the first time I used the puff pastry) and thought this would be a simple throw together. It turns out that my oven ran a bit hot, though, and my pastry blackened a bit on the edges at 190C and 15 minutes. I'll lower the rack next time.

For the filling I just diced a rhubarb stalk, added some sugar and macerated in lemon juice for the 15 minutes that I thawed the sheet. Voila!

It was delicious, even with a bit of blackening, as I am sure it would be with any fruit filling. Watch out for the dripping of the caramelized sugar, though, it can cause an oven mess if you use a flat (German style) cookie tray rather than a jelly roll pan.


Laura said...

yum, looks good and tasy, even with the slighly blacked edges. I've never made anything yet with rhubarb, will have to try soon.... Laura in ludwgisburg

chocolatechic said...

Rhubarb....my son would love this, and I would let him eat it all.

Jessica of My Baking Heart said...

Thanks so much for baking with me this week! Even though the edges are a little dark, it sounds wonderful! :)

Unknown said...

I love your square tartlet! I think yours if the first rhubarb tartlet I've seen this week - it sounds great!

Anonymous said...

The rhubarb looks so juicy with the sugar/lemon juice! I've never had rhubarb before but your Parisian Rhubarb Tartlet looks delish!