Table for Two | Recipe : Rhubarb, Rose Geranium & Vanilla Tarts
Thursday 16th October, 2014
Purchased; an all-butter Careme one was used in this recipe.
Slice rhubarb stalks into little pieces and tumble in a bowl with a couple of handfuls of brown sugar, vanilla and about six small rose geranium leaves.
Let macerate for 15 minutes.
Place mounds of rhubarb in the middle of the pastry squares and fold the edges over to keep the rhubarb and the sugary juices in the one parcel.
Brush pastry with a bit of milk, (or an egg yolk, if you prefer).
Bake in the oven at 180C [350F, Gas mark 4] for about 25 minutes until the rhubarb is soft and the pastry golden.
Serve with cream whipped with honey.
[image & recipe by annabelle hickson at the dailys]