Mini Rhubarb Tarts with Honey Glaze
These mini rhubarb tarts feature a sweet rhubarb filling nestled in a flaky crust, finished with a delicate honey glaze for a perfect balance of tart and sweet. They are perfect for a spring dessert or a special treat.
Equipment
- food processor
- mini muffin tin
- mixing bowls
- rolling pin
- whisk
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter cut into cubes
- 2 tablespoons granulated sugar
- 4-6 tablespoons ice water
For the Rhubarb Filling
- 3 cups rhubarb chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Honey Glaze
- 2 tablespoons honey
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
Garnish
- fresh mint leaves optional
Instructions
Make the Crust
- Pulse flour, butter, and sugar in a food processor until crumbly; gradually add ice water until the dough forms.
- Form the dough into a disk, wrap, and chill for 30 minutes.
Prepare the Filling
- Combine rhubarb, sugar, cornstarch, and lemon juice in a bowl until the rhubarb is evenly coated.
Assemble and Bake
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Roll out the chilled dough and cut out 2.5-inch circles, then press them into the muffin tin cups.
- Fill each crust with the rhubarb mixture.
- Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly.
Make the Glaze
- Whisk together honey, powdered sugar, and milk until smooth.
- Drizzle the glaze over the cooled tarts and garnish with mint leaves if desired.
Notes
For best results, ensure your butter is very cold for a flaky crust. You can also add a pinch of cinnamon or ginger to the rhubarb filling for extra flavor.