Executive chef Anne Yarymowich, of the Art Gallery of Ontario's Frank restaurant, rolls over these individually-sized treats every summer when fresh rhubarb is in season. Perfect as a dessert or a breakfast-to-go.
2 cups unbleached all-purpose flour
4 oz. cold unsalted butter
4 oz. cold lard
1/2 cup ice water
2 lb. Ontario hot house rhubarb (fresh or frozen)
2 cups granulated sugar
1 tbsp grated fresh ginger
5 tbsp cornstarch
1 small drop pure vanilla extract
Step 1: Sift flours and salt together.
Step 2: With box grater, grate butter and shortening into flour and incorporate well with fingers until flour and fat mixture resembles course oatmeal.
Step 3: Add ice water a bit at a time mixing well, and adding just enough water to bring dough together. Form dough into 2 flat discs. Wrap well, and refrigerate 10-20 minutes.
Step 4: Roll 1 disc out into 10" round, reserving second disc for another use. (Wrap and freeze or chill.)
Step 5: Line 10" fluted tart pan with pastry. Refrigerate 10-30 minutes.
Step 1: Mix sugar, salt and cornstarch well. Toss rhubarb with sugar mix.
Step 2: Place in saucepan and bring to a boil. Reduce heat and simmer until mixture thickens, about 3-5 minutes. Add drop of vanilla extract, remove from heat and chill completely.
Step 3: Roll the pastry to 1/8" thickness. Cut pastry with a 3" round cutter, making 20 rounds. Place on a parchment-lined bake sheet and chill.
Step 4: Brush edges of each pastry round with a egg wash.
Step 5: Place 1 tbsp of the chilled rhubarb filling on half of each pastry round.
Step 6: Fold pastry over filling, creating a half moon shape.
Step 7: Crimp the edges with the tines of a fork.
Step 8: Brush the tops with egg wash and sprinkle with granulated sugar.
Step 9: Bake for 10-15 minutes at 375°F.
Makes 20 tarts