Rhubarb Filling
  • ⅓ cup plus 1½ tablespoons (102.5 grams) water
  • 1½ tablespoons (7.5 grams) firmly packed orange zest (from 1 orange)
  • ¼ cup (60 grams) fresh orange juice (from 1 orange)
  • 1 tablespoon (12 grams) castor/superfine sugar
  • 5 rhubarb stalks (255 grams), cut into 2-inch pieces
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together ⅓ cup plus 1½ tablespoons (102.5 grams) water, orange zest and juice, and castor sugar. Add rhubarb, tossing to combine. Pour onto a rimmed baking sheet, and cover with foil.
  3. Bake for 8 minutes. Using a sharp paring knife, test rhubarb until it cuts easily but still holds its shape. If not ready, cover and bake for 3 to 4 minutes more, and test again. Let cool completely before using.
Rhubarb Filling can be substituted with 24 medium fresh strawberries (288 grams). Stem and halve each strawberry, and place 4 halves in center of each tart.

Be careful not to overcook the rhubarb. You want the pieces to retain their shape because they will be cooked again when baking the brioche.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/brioche-custard-tarts/