Rhubarb Tartlets with Fennel Whipped Cream
Rhubarb Tartlets with Fennel Whipped Cream
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 cup (65 g) icing sugar
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 2 tbsp (30 ml) ice water
- 1/2 tsp gelatin
- 1 tbsp (15 ml) water
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp sugar
- 2 tsp fennel seeds
- 1 fennel stalk, thinly sliced
- 1 tsp gelatin
- 6 tbsp (90 ml) water
- 3/4 cup (160 g) sugar
- 1 tbsp cornstarch
- 4 1/2 cups (585 g) fresh or frozen rhubarb, cubed
- 1 cup (250 ml) water
- 3/4 cup (160 g) sugar
- 2 fennel stalks, thinly sliced (about 1/2 cup/60 g)
- Fennel fronds (optional)
Instructions
- In a food processor, blend the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor and knead for 30 seconds until smooth. Shape into a log with your hands and cut into 8 equal pieces.
- On a lightly floured work surface, roll one piece of dough at a time into a 5-inch (12.5 cm) disc. Line eight 4-inch (10 cm) tartlet pans with removable bottoms with the discs of dough. Remove any excess dough, as needed. Prick the dough with a fork. Place the pans on a baking sheet. Refrigerate for 30 minutes or freeze for 10 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake for 18 minutes or until the crusts are golden. Prick the crusts again, as needed, if they puff up during cooking. Let cool completely, about 30 minutes.
Rhubarb Tartlets with Fennel Whipped Cream