Description
Delight in these Rhubarb Puff-Tart Pockets, a perfect balance of tangy rhubarb filling encased in flaky, golden puff pastry. These charming handheld pastries are simple to make and perfect as a breakfast treat, snack, or dessert. With a luscious combination of fresh rhubarb, lemon zest, and a hint of sweetness, these tart pockets offer a burst of spring flavors wrapped in buttery layers.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
Rhubarb Filling
- 1 cup fresh rhubarb, diced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
Finishing
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting or icing for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the tart pockets.
- Prepare the Rhubarb Filling: In a small saucepan, combine the diced rhubarb, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens, about 5 to 7 minutes. Stir in the cornstarch and continue cooking for an additional minute. Remove from heat and let the filling cool completely.
- Cut the Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into rectangles or squares roughly 3 by 4 inches in size.
- Fill the Pastry: Place a spoonful of the cooled rhubarb filling onto half of the cut pastry pieces, keeping the edges clear to seal them properly.
- Seal the Pockets: Top each filled pastry piece with a matching pastry piece. Press the edges firmly with a fork to seal the pockets and prevent the filling from leaking during baking. Brush the tops with the beaten egg for a golden finish.
- Bake the Tart Pockets: Place the pockets on the prepared baking sheet and bake in the preheated oven for 15 to 18 minutes, or until they have puffed up and turned golden brown.
- Cool and Serve: Allow the tart pockets to cool slightly on a wire rack. Before serving, optionally dust them with powdered sugar or drizzle with icing. Serve warm or at room temperature for the best flavor experience.
Notes
- Be sure to fully cool the rhubarb filling before assembling the pastries to avoid soggy pastry.
- Use fresh rhubarb for the best flavor; frozen rhubarb can be used but may release more moisture.
- Egg wash helps achieve a shiny, golden crust—brush carefully to avoid pooling.
- These tart pockets can be made ahead and reheated gently in the oven before serving.
- If you prefer a less tart flavor, adjust the sugar to taste in the filling.
