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
- 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.
- Prepare the pastry: Mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Divide, wrap, and chill for at least 1 hour.
- Roll out pastry to ⅛-inch thickness. Cut twelve 4-inch circles and press into a muffin tin. Chill for 15 minutes.
Preheat oven to 375°F (190°C).
Make the filling: Cream butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla, cream, and salt. - Place 1 tablespoon rhubarb compote in each pastry shell. 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. - Cool for 5 minutes in tin, then transfer to a wire rack to cool completely.
