This recipe was on the page before the Carrot Cornflour Waffles. I had no choice but to make them. And it's rhubarb season!
Adapted from Good to the Grain by Kim Boyce
1 cup corn flour
1 cup all-purpose flour
½ cup fine cornmeal
¼ cup plus 2 tablespoons sugar
1 teaspoon Kosher or coarse salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
¼ cup plus 2 tablespoons heavy cream
2 egg yolks
2 pounds rhubarb stalk, rinsed
1 ¼ brown sugar
1. Dough. Mix the dry ingredients together in the bowl of your standing mixer. Attach the bowl to your mixer, add the chopped butter and turn the mixer on low, increasing the speed until the mixture resembles cornmeal. Then add the heavy cream and egg yolks, and mix until combined. The dough will come together as a ball.
2. Rhubarb Compote. Remove and discard the ends of the rhubarb stalks. Chop the stalks into ½ inch chunks. Put 3 cups of the rhubarb (leave the rest aside) and the brown sugar in a heavy bottomed saucepan on low heat. The rhubarb will release water, soften, and start to break down. Cook covered for 15 minutes. Increase the heat to medium and cook for another 15 minutes, until the rhubarb is thick and browned. At the end stir in the remaining rhubarb. Set aside and let cool.
3. Assemble. Divide the dough into 10 equal balls. Dust your work surface with flour to keep the dough from sticking. Press out balls of dough into 4 inch circles with the palm of your hand. Thinning the dough at the edges. Spoon 3 tablespoons of rhubarb compote into the center of the dough, then ruffle up the edges around the filling. The sloppier the better!
Cover the uncooked tarts in plastic and place in the freezer for at least 1 hour.
4. Bake. Preheat oven to 375°F. Line a cookie sheet with parchment paper and transfer the frozen tarts to the sheet with a dough scraper. Bake for 35 minutes.