Rustic rhubarb and raspberry tartlets

by Béa

Compotée de framboises

I’ve been baking a lot of savory tarts over the last few days. Tomato. Zucchini. With lots of mixed fresh herbs from the garden. It’s the kind of food I’ve grown up eating at this time of year. It’s amongst the every-day foods I enjoy preparing the most.

So I’ve had leftovers of crust, Lulu’s favorite.

Lulu is amazingly skilled at noticing where I leave my tarts to cool. If I don’t pay attention, I find my tart standing where I’ve Ieft it a few minutes before, but minus la croûte–the edge.

I am not blaming her. I love the crunchy part of a crust. Especially when it tastes rustic and not too sweet. Like these tartlets.


Today, after we returned from the park down the road from us, I asked Lulu what she’d like to eat for a snack.

“Tarte!” she exclaimed enthusiastically.

Her words put a smile on my face. I knew that what she actually meant was la croûte. Ma petite coquine ! (My cheeky one!)

So I decided to use the leftovers I had from the crusts made during the week and I baked zucchini tartlets for her lunch the next day, and rhubarb and raspberry tartlets for our dinner.

We loved the messy look of the tartlets. Their zesty taste.

She loved the croûte.

As expected.

Of course!

gluten free rhubarb raspberry tartlet

Rustic rhubarb and raspberry tartlets with ginger and lime

Rustic rhubarb and raspberry tartlets with ginger and lime

For four 4.5-inch tartlets

You need:

  • Brown rice, teff and millet crust (see recipe here)
  • 2 long sticks of rhubarb, cut in small sticks fitting the tartlet molds
  • About 10 raspberries, sliced in halves
  • 1/4 cup + 2 tablespoons desmerado sugar
  • Small piece of ginger finely grated
  • Zest of 1 lime finely grated
  • 1/4 cup + 2 tablespoons almond meal

Steps:

  • Preheat the oven to 400 F and garnish the molds with the crust. Make small holes with a fork at the bottom and set aside in the fridge.
  • In a small bowl, combine 1/4 cup +1 tablespoon sugar, the ginger and lime zest and the almond meal. Mix well.
  • Divide this mixture between the tartlets and top with the rhubarb, adding two raspberries on each tartlet. Sprinkle the rest of the sugar.
  • Bake the tartlets for 20 minutes. If you want, top the tartlets with extra stewed raspberries, for added juice and deliciousness. This is what we did.

32 comments

  1. Lulu is one smart little girl! I actually have a savory cheesecake in the oven — full of fresh summer squash and tomatoes — but now I want to remake it with this brown rice, teff and millet crust. That sounds sublime.

  3. I love the stories you tell of the daily day: children, family gathered around the oven, recipes, and all that is around the kitchen… but particularly, the way you describe: it is like being in your kitchen as well!
    Thank you for sharing your daily lives!
    I love tarts! I love the tarts I ate in Paris last year! and I love the fruits and vegetables and cheeses you use on them!
    Kindly, from Buenos Aires,
    Cris

  5. What a great story! And it seems that everywhere I turn the past week or so, rhubarb is all over recipes. And now is your brilliant recipe with the gorgeous photography! I take it as a sign I need to pick up some rhubarb.

  6. Des goûts si francs, si tôt! quel héritage tu lui battis jour après jour, belles histoires après belles histoires…

  8. They sound, and look, delicious. I love your photography. You make me consider trying rhubarb one more time (I never liked it so far, but it does look good in that tart!)

  10. I’m a crust person as well. I always keep the best for the last, so I always leave the crust as someone whodoes not like it, and then eat it in the final, blissful bit. This has led to more than one misfortune in restaurants though…

  13. Béa, are you using vegetables from you garden? Hope you have a beautiful one this year. Photos are great. Enjoy the warm weather, I’m jealous!

  15. These are adorable, and sound so delicious! I’ve only ever had rhubarb mixed with strawberries, but I can imagine raspberries would be a great switch up.

  16. I’m going crazy for rhubarb right now. I’ve made rhubarb jam and a strawberry-rhubarb crisp, next it will have to be a rhubarb raspberry combo! Ginger sounds like a really good idea too. Thanks for sharing the stories about your little one! So cute!

  18. Any combination of rustic tart and rhubarb would be warmly accepted at my house. And if you asked me what I wanted for a snack, I’m sure I’d exclaim “Tart” as well. Just lovely.

  19. oo, can i just say thank you thank you for doing something with rhubarb that isn’t flooded with sugar? i love the stuff, but so many recipes just drown it til it’s candy! i know it’s sour and a little bitter and needs SOME adjustment, usually, but it’s so nice to see something with a little NUANCE 🙂

  21. What a nice rustic tart. Rhubarbs are now everywhere and I’m grateful for any new way to use it.

  23. I adore the crust too. 🙂 I think I make tarts just to have an excuse to eat crust. 🙂

  26. I am going to have to check out “teff”. That is new to me but I am always looking for a good crust that isn’t too greasy. What a perfect little tart for a little Lulu.

  27. rhubarbe et framboise… ca me laisse reveuse. ma fille de 4 ans, tres pragmatique, nous voit deja réalisant la recette (elle croit plus que moi en mes competences culinaires 😉 )

  28. Rhubarbe framboise, ça me laisse rêveuse… Ces tartelettes et muffins ont l’air absolument délicieux. J’espère qu’ils auront bientôt leur version dans Le Coin Français.

    Merci pour ces belles idées !

  30. These look amazing, can’t wait to try them. I’ve never heard of desmerado sugar, what is it?

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