Rhubarb Spice Tarts


These Rhubarb Spice Tarts marry tart rhubarb with warm spices, and then take what you love about pie and compress them into an oh so cute miniature form with a fun swirly surprise on the bottom!

2 1/4 cups cake and pastry flour?
2 tablespoons sugar?
1 cup cold salted butter, cut into pieces?
6-10 tablespoons cold water?
1 tablespoon white vinegar?
cinnamon for sprinkling

5 cups rhubarb, cubed?
1 cup sugar?
2 teaspoons cinnamon?
1/2 teaspoon nutmeg?
3 tablespoons flour

1/2 cup all purpose flour?
1/4 cup sugar?
1 teaspoon chai spice blend (you can find blends at your local specialty food store, farmer's market or google "chai masala" and create your own blend)?
3 tablespoons salted butter, melted???
Whisk flour, sugar and salt together in a medium bowl. Cut in butter pieces with a pastry cutter until only small pieces of butter are visible. Mix together water and vinegar, then stir into dry mix until the dough comes together (Note: I live in a pretty dry climate, so I needed more water- when in doubt, start with less water and add more as needed). Shape into one large disc, cover in saran warp and chill for at least 1.5 hrs. Combine rhubarb, sugar, cinnamon, nutmeg and flour in a large saucepan. Cook over medium heat for about 10 minutes, until mixture thickens and rhubarb starts to break down (Note: Ensure your rhubarb still has some texture to it- you just want to cook it down enough to speed up the baking process, but not so much that you end up with mush!). Remove from heat and set aside. Preheat oven to 350°F. Remove dough from fridge and roll on a floured counter into a rectangular shape until 1/4 inch think. Sprinkle cinnamon on top of dough and roll up tightly. Slice dough into 1 inch thick rounds. Press rolls, flat side down on counter top. Lift dough and press into muffin tray, pressing up the sides to form a rustic tart shape. Place tray with formed dough into the freezer for 10 minutes. Prick bottoms of the tarts with a fork and bake for 15-20 minutes, until the crust is almost fully baked, but not yet browned. While the dough bakes, start the crumble topping by combining flour, sugar and spices in a small bowl. Stir in melted butter until mixture is crumbly. Remove tray from oven. Spoon in fruit filling and sprinkle crumble over fruit. To get nice pieces of crumble, use your fingers to pinch the mixture together into larger chunks. Return to oven for 10-15 minutes until edges are golden brown. Remove tray from oven and let cool. Once cooled, remove tarts from tray and enjoy by themselves or with a big scoop of ice cream!


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