Recipe: Apple, Rhubarb And Ginger Mini Tarts
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Kristen Jovanelly, garden educator and manager at The Sylvia Center, offers us recipes the teenagers are learning to make.
Of all the desserts to come out of the Sylvia Center kitchen, these tarts may be the most impressive. That’s because these apple, rhubarb and ginger mini tarts achieve the most perfect crunch-to-soft ratio of any 15-minute venture in the kitchen we’ve seen. The mini tarts allow everyone sharing in the meal to have an individual serving, requiring no messy and maddening knife decapitation of your once-pristine phyllo. Up the ginger in the recipe if you want to give your tarts a bit more of a bite especially since softening rhubarb in the butter really mellows the natural kick of rhubarb. These crispy tarts are an excellent way to showcase any number of seasonal fruits, or vegetables. Trust us, always make more than you think you’ll need, by double, or even triple. Light dessert mini tarts will have even the most reluctant dessert folks reaching for more!
Apple, Rhubarb And Ginger Mini Tarts
3-4 large apples, peeled and diced
4-5 stalks of rhubarb, diced
1 tsp fresh ginger (½” approximately), grated
4 tablespoons maple syrup
4 tablespoons of butter, separated
1 package of Phyllo dough (Note: buy night before and defrost in refrigerator.)
1. Preheat the oven to 400° F. Spray a muffin tin with cooking spray.
2. Heat butter in a pan and melt slowly to avoid browning. Pour half of melted butter into a small bowl.
3. Add apples, rhubarb, and ginger to pan. Sauté fruit mixture in the residual butter until soft. Add maple syrup to desired taste.
4. Following instructions on box for handling phyllo dough, stack the sheets of phyllo dough and cut into 12 equal squares. Grab two sheets and brush some butter on the top sheet; stack two sheets and press them into a cup of muffin tin. Add a spoonful of the fruit mixture into each muffin cup.
5. Bake 7-10 minutes or until golden brown. Let cool on rack and serve.