Rhubarb and Raspberry Tartlets
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter , cut into pieces
- 1/4 to 1/2 cup ice water
Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle, about 7 inches in diameter and 1/8-inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of shells over rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to refrigerator to chill at least 30 minutes.
Preheat oven to 400 degrees F. Remove tarts from refrigerator, brush with water, and sprinkle with sugar. Place in oven to bake until crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees F, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minute more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving. Top with a dollop of crème fraiche.
For Pate Brisée
Combine flour, salt, and sugar in the bowl of a food processor. Add butter, and process for a few seconds until the mixture resembles coarse meal, about 10 seconds. Add ice water in a slow, steady stream, pouring it through the feed tube just until the dough holds together. Do not process for more than 30 seconds.
Turn dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Makes dough for 8 tartlets.