Rhubarb and Blood Orange Tartlets

It is traditional in the lead up to Christmas to thrash some rhubarb.  I should explain.  I come from a family who likes a quirky turn of phrase, and our conversations are littered with expressions from books, comic strips, radio shows, plays, TV shows and things my Grandmother used to say in the 1930s.  One of my favourite expressions is "rhubarb thrashing", which comes from the English comic strip "The Perishers".  I've never read it, but my parents were big fans.  Apparently, St Smithian's Day (St Smithian is the patron saint of rain) was celebrated with competitive rhubarb thrashing.  Every time I make something with rhubarb, the inevitable question "Have you been thrashing some rhubarb?"  is asked.

Rhubarb has been in season for several months in Australia, but I don't generally get excited by rhubarb until quite late in the season.  I think it is the deep, red colour of the stalks that make me think of Christmas.  I also like the sweet/sour flavour of rhubarb which cuts through the richness of other Christmas offerings. 

Rhubarb and orange is a classic flavour combination.  For these tartlets, I'm using blood orange juice, as it also has a sweet/sour quality.  I've heightened the orange flavour in this recipe by adding orange blossom water.  However, if orange blossom water makes your head want to explode, substitute with orange rind.

Rhubarb and Blood Orange Tartlets

Pastry

250g plain flour
100g icing sugar, sifted
pinch of salt
100g unsalted butter
2 eggs

Rhubarb filling

6 stalks of rhubarb, chopped into 3cm chunks
80g caster sugar
2 tbsp blood orange juice
A few drops orange blossom water (or 1/2 tbsp blood orange rind)

Meringue

2 egg whites
pinch of salt
75g caster sugar

You will need four mini muffin tins as this recipe makes 40 tarts.

Put the flour, icing sugar and salt into a food processor.  Cut the butter into cubes and soften.  If you have just taken the butter out of the fridge, then put the cubes in the microwave for 12 seconds.  Place the cubes in the food processor and pulse until you get a grainy consistency.  Add the eggs and pulse again until a dough starts to form.  Take the mixture out of the food processor and put it on a floured surface. Bring the dough together gently with your hands to form a disc.  Wrap in cling film and refrigerate for about 2 hours.  This dough is extremely soft so it needs the extra hour in the fridge.

Roll out the dough to about 2mm thickness, and cut out circles using a biscuit cutter.

Put the pastry discs into the mini muffin tins and then put the tins in the freezer for about 15 minutes to firm up.  Meanwhile, pre-heat the oven to 180 degrees celsius.  Take the tins out of the freezer and prepare them for blind baking.  I know that blind baking tartlets of this size is a complete pain, but it is worth the effort. 

Blind bake the pastry for 10 minutes, remove the pastry weights, and then bake for another 10 minutes until the tartlets are golden and biscuity. 

While the tartlets are baking away, you can make the rhubarb mixture.  Put the chopped rhubarb into a frying pan. 

Sprinkle with the caster sugar and then add the juice (and the rind if you are using it).  Cook over a high heat, stirring occasionally, until the liquid has evaporated and you're left with a smooth pulp. 

If there are any remaining woody bits, remove these and put them in a glass bowl with a squeeze of blood orange juice and blast in the microwave for 15-20 seconds.  This breaks the rhubarb down.  Stir into the rest of the pulp, and set aside to cool.  When cool, stir in the orange blossom water.

To make the meringue, put the egg whites into an electric mixer with the salt.  Beat the egg whites on a high speed until stiff, then gradually add the sugar.  Continue beating until thick and glossy and the sugar has dissolved.  You can check this by rubbing a small amount of the meringue between your fingers.  If you feel any grains, then continue beating until completely dissolved.

Put a small amount of the rhubarb mixture into each tartlet.

Pipe over the meringue, and bake the tartlets at 180 degrees celsius until the meringue takes on a golden hue.  Cool, then serve.

I'm not quite sure what rhubarb thrashing involves, but its sounds like it could be good for releasing a bit of stress.  Comfort eating is another way, so knock yourself out with these thrashed tarts.

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