Hot on the heels of my delicious baked rhubarb, I bring you Rhubarb Tartlets from Issue 9 of Jamie Oliver’s magazine.
I am a huge fan of tartlets. This is mainly due to the fact that I can pretend that I am eating a pie all by myself (a dream of mine) and I don’t have to share it with anyone.
What can I say? I can be a selfish Cream Puff when it comes to the matter of sweets.
While these took a bit of work to make the pastry shells and the custard, they were completely worth it. I overcooked my rhubarb ever so slightly but in the end it was all so delicious.
This is my entry for this week’s Magazine Mondays, the non-event I created to give everyone the opportunity to at least tempt to tame the pile of clipped magazine recipes I know we all have.
Before I get to the list of participants for this edition of MM, I want to introduce you to a lovely new blog recently started by a kindred spirit. It’s called Eye For a Recipe. I’m happy to say that Sleuth is participating in her first Magazine Mondays with a submission from the April 2010 issue of Food & Wine: Chicken Sukiyaki!
Here are all the other lovely entries for this week’s edition of Magazine Mondays:
Tina of Life in the Slow Lane at Squirrel Head Manor made Mini Baked Potatoes.
Dawn of Doable and Delicious made Cauliflower Souffle with Brown Butter from the May 2008 issue of Gourmet and Barley Salad from Cooking Light magazine.
Wandering Coyote of ReTorte made Curried Pork Burgers from Canadian Living.
Remember, anyone can take part in MM. Just send me a link to a magazine recipe that you posted. Have a great week, everyone!
Ciao!
Click here for the Rhubarb Tartlet recipe from Issue 9 of Jamie magazine.
9 comments
breadchick
Our rhubarb hasn’t been that great this year. It was too wet/cold of a spring and then we went to hot weather and now we are back to cold, so it doesn’t know if it is coming or going. BUT, I may seek some out to give these tarts a try!
Paula
I absolutely love this!
joey
This looks great and I love that pink! Some farmers are starting to grow rhubarb locally here so I may be able to join in on all the rhubarb baking soon
Claudia
Overcooked, undercooked – rhubarb is so pretty and I love that you had a pie/puff/tart all to yourself. And would love one with my coffee.
Ciaochowlinda
simply beautiful. Can never get enough of rhubarb. I love that pretty pink color.
Lynn
This looks delicious! Eating a whole pie has always been one of my fantasies. There isn’t much rhubarb available here yet, I’m looking forward to baking with it.
tIA
aww… i missed MM this week!!!
Jamie O has a magazine? Wowee… I never knew that!
Can I give you my MM for next week?
http://buttercreambarbie.blogspot.com/2010/05/mocha-cupcakes-with-caramel-frosting.html from martha Stewart Nov. 2007
Tina Marie
I haven’t bought a Jamie magazine yet but have looked them over at the local bookstore. Love it, but too much coin for me right now.
I grew up eating rhuburb but hubby sadly doesn’t have the taste for it. Thanks for the link to the blog Eye for a Recipe. I really enjoyed reading that one today.
Dawn
I am not a fan of rhubarb but these photos and this recipe make me want to leave work and head directly to the produce market!