Friday, May 25, 2012

Rhubarb puff pastry tarts

Mmmm, rhubarb.

These are just rhubarb compote, drained of all liquid, on puff pastry squares.

Thaw two sheets of puff pastry, and cut each into four squares. On each square, place a few tablespoons of drained rhubarb compote. Fold the edges over, to make a triangle pocket, and seal the edges with a little water and a fork. Bake at 350 for about 30 minutes.


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