Rhubarb and Browned Butter Tartlets
 
Makes 12
Ingredients
  • Pâte Sucrée (recipe follows)
  • Browned Butter Filling (recipe follows)
  • 2 cups (200 grams) thinly sliced rhubarb
  • 2 tablespoons (24 grams) granulated sugar
Instructions
  1. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, divide Pâte Sucrée into 12 equal portions. Roll each piece into a 4-inch circle. Transfer dough to 12 (2½-inch) tart pans, pressing into bottom and up sides. Trim excess dough. Transfer tart shells to prepared pan, and freeze for 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Spoon 2 tablespoons Browned Butter Filling into each prepared tart shell. Shingle sliced rhubarb on top of filling, and sprinkle with sugar.
  5. Bake until filling is set and crust is golden brown, 18 to 20 minutes. Let cool in pans for 10 minutes before carefully removing.
Recipe by Bake from Scratch at https://bakefromscratch.com/rhubarb-browned-butter-tartlets/