Description
Rhubarb Puff Tart Pockets are delightful pastries filled with a sweet and tangy rhubarb compote, wrapped in flaky, buttery puff pastry, perfect for springtime treats.
Ingredients
Scale
- 1 lb rhubarb, trimmed and chopped into 1/2-inch pieces 🌿
- 1 cup granulated sugar 🍬
- 1 vanilla bean, split lengthwise and seeds scraped 🌼
- 1 tbsp lemon juice 🍋
- 1/8 tsp salt 🧂
- All-purpose flour, for dusting 🌾
- 1 package all-butter puff pastry (about 14 oz), thawed if frozen 🧈
- 1 egg, beaten with 1 tbsp water (for egg wash) 🥚💧
- Extra granulated sugar, for sprinkling 🍬
Instructions
- Prepare the rhubarb filling by simmering chopped rhubarb, sugar, vanilla bean seeds, lemon juice, and salt in a medium saucepan over medium heat for 10-15 minutes until softened.
- Roll out the puff pastry on a floured surface into a rectangle about 10×14 inches and cut into six equal rectangles.
- Assemble the pockets by placing a spoonful of cooled rhubarb filling in the center of three pastry rectangles, brushing edges with egg wash, and sealing with the remaining rectangles.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until golden and puffed.
- Cool on a wire rack before serving, optionally with ice cream or whipped cream.
Notes
- Use fresh or frozen rhubarb, ensuring to thaw and drain excess liquid if using frozen.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for about a week.
- Can be made ahead of time; prepare filling a day in advance or freeze assembled pockets before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Rhubarb, Puff Pastry, Tart, Dessert, Spring Treat