Rhubarb Butter Tarts

Ingredients :

For the Rhubarb Compote:

• 1½ cups diced rhubarb
• ½ cup granulated sugar
• ¼ cup water
• ¼ teaspoon vanilla extract
• Pinch of salt

For the Pastry:

• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 cup cold unsalted butter, cubed
• 6–8 tablespoons ice water

For the Filling:

• ½ cup unsalted butter, softened
• 1 cup light brown sugar, lightly packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• ¼ teaspoon salt

Instructions

1. Make the rhubarb compote: Combine rhubarb, sugar, and water in a saucepan. Simmer for 10-12 minutes until thickened. Add vanilla and salt. Cool completely.
2. Prepare the pastry: Mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms.
3. Divide, wrap, and chill for at least 1 hour.
4. Roll out pastry to ⅛-inch thickness. Cut twelve 4-inch circles and press into a muffin tin. Chill for 15 minutes.
5. Preheat oven to 375°F (190°C).
   Make the filling: Cream butter and brown sugar until fluffy.
6. Beat in eggs one at a time, then add vanilla, cream, and salt.
   Place 1 tablespoon rhubarb compote in each pastry shell.
7. Top with butter filling to ¾ full.
   Bake for 22-25 minutes until pastry is golden and filling is puffed but still slightly jiggly in center.
8. Cool for 5 minutes in tin, then transfer to a wire rack to cool completely.