Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.
One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.
I recommend seeking out a great-quality, all-butter puff pastry such as Dufour, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as La Farine Bakery in Rockridge.
You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.