Rhubarb Raspberry Tarts

I know that strawberry/rhubarb is the classic combination but I much prefer the deeper flavors of raspberry/rhubarb. Raspberries add a ruby red richness to the tartness of rhubarb and I have had a lot of success canning a rhubarb raspberry jam in the past. With this in mind, I made these tarts, developing a toasty hazelnut whole wheat crust to complement the fruity filling.

These are perfect for company because although a bit fussy to make, they can be knocked out pretty quickly (or a day ahead of time) and are delicious and beautiful. Because these tarts are not baked in a tart pan and are instead free-form, all of their imperfections and flaws can be embraced and simply labeled as rustic. People fall for that every time.

I prefer mini-tarts, dividing the dough into 6 or 8 pieces but feel free to make one big tart or a couple. The baking times will need to be slightly adjusted according to size. I made six tarts for this go around and promptly ate one straight from the oven, served four for my guests, and ate the last one the next day for breakfast. The tart and a glass of milk was the perfect start to my day.

For crust:

• 3/4 cup white whole wheat flour or whole wheat pastry flour
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/3 cup hazelnuts
• 4 tablespoons cold unsalted butter
• 3 tablespoons sour cream

For filling:

• 2 1/2 tablespoons flour
• 1 tablespoon sugar
• 1 cup raspberries
• 2 cups diced rhubarb (cut into 1/4-inch pieces)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons kirsch
• Powdered sugar for garnish

Heat the oven to 375 degrees. Place the hazelnuts on a baking sheet and place in the oven. Roast until just toasted, about 5-7 minutes. Remove from the oven and let cool slightly. Place the hazelnuts in a towel and rub them together to remove the skins. Set them aside.

In a food processor combine the flour, sugar, hazelnuts, baking powder, salt, and cinnamon. Process until the hazelnuts are finely ground. Cut the butter into 4 tablespoons and place in the food processor. Pulse until pea-sized crumbs form. Add the sour cream and turn on the processor until the dough comes together in a ball. Knead it a few times on a lightly floured surface and then form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).

Divide the dough into the desired number of pieces and then roll out on a floured surface into circles an 1/8-inch thick. Line a baking sheet with parchment paper. Place the dough onto the baking sheet(s). Stir together the 2 tablespoons flour and 1 tablespoon sugar together in a small bowl. Divide it among the circles of dough and spread it evenly, leaving a 2-inch border. Place the baking sheets in the refrigerator while making the filling.

In a medium bowl, gently stir together the raspberries, rhubarb, sugar, kirsch and lemon juice. Divide the mixture among the circles of dough. Fold the 2-inch border of dough over the filling and pinch together to seal. Place in the heated 375 degree oven and bake for 30-35 minutes (more or less depending on tart size) so that the fruit is bubbling and the crust is golden brown. Transfer the tarts to a wire rack to cool. Sprinkle with powdered sugar before serving.

Adapted from the free-form fruit tart recipe in A New Way to Cook by Sally Schneider.