Rhubarb, Rose Geranium & Vanilla Tarts

Shortcrust Pastry

Purchased; an all-butter Careme one was used in this recipe.

Filling

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.

> Click here for further notes & instructions.