Rhubarb Tarts

Instead of rhubarb you can use different fruits such as strawberries,plums,apricots etc.

INGREDIENTS:

Dough:

• 125 g soft cheese (for example Philadelphia)
• 125 g butter (warmed for a few hours in the room)
• 150 g flour
• 1 vanilla sugar(I always use this one from Polish shop)

• 2 tbsp sugar
• 300 g rhubarb
• 3 tbsp raspberry jam
• 
  
• 1 yolk to spread tarts before baking

DECORATION:

• caster sugar(I used this one from picture below bought in Polish shop)

• almond flakes
• cream icing- put 3 tbsp of 30% cream (I always buy it in Polish shop-picture below) and add partialy caster sugar,shake it until everything is smooth and fluffy.

DIRECTIONS:

1. Mix butter with soft cheese to make a smooth mass. Add flour,sugar and vanilla sugar and make a ball. Wrap it with the cooking foil and place in the fridge for 15min.
   The mass might be sticky so you will need to add more flour while rolling out.
2. Wash and clean rhubarb,cut in into small 2-3cm pieces. Mix it with raspberry jam.
3. Heat an oven to 200C. Separate dough to a few small pieces and roll it out with a rolling-pin. Cut circles approximately 10-15cm,put in on the baking tray(before i did that I spreaded a tray with flour),spread them with a yolk and place one spoon of rhubarb mix. Bake for 25-30min-dough has to be crunchy baked brown.
4. Leave them on the baking tray until they are warm/cold.
5. Put almond flakes and spread with caster sugar + add cream icing.