Frank Restaurant’s Rhubarb-Ginger Turnovers Recipe

Executive Chef Anne Yarymowich, of the AGO's Frank, rolls over these individually-sized treats every summer when fresh rhubarb is in season. Perfect as a dessert or a breakfast-to-go.

Pastry Dough
2 cups unbleached all-purpose flour
Pinch salt
4 oz. cold unsalted butter
4 oz. cold lard
1/2 cup ice water

Rhubarb-Ginger Filling
2 lb. Ontario hot house rhubarb (fresh or frozen)
2 cups granulated sugar
1 tbsp grated fresh ginger
Pinch salt
5 tbsp cornstarch
1 small drop pure vanilla extract


Pastry Dough

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.

Rhubarb-Ginger Filling

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