* Makes 10 tartelettes of 10 cm • Prep 1h 30′ • Marinating overnight • Oven 40′ • A little effort *

START A DAY AHEAD: wash, trim and peel the rhubarb so you’re left with about 800g.

Cut into small cubes and put into a bowl. Mix the sugar with the cinnamon and sprinkle over the rhubarb. Mix so the rhubarb is evenly coated. Put into a colander and place over a bowl, to catch the rhubarb juices. Refrigerate overnight.

The next day, prepare the pastry. Cut the butter into cubes and put into a bowl with the icing sugar. Mix with an electric mixer fitted with a kneading attachment.

Add the flour, egg, water and a pinch of salt and mix until the dough comes together. Shape into a disc, cover in cling film and refrigerate for 30 minutes.

Meanwhile, make the custard. In a jug, mix the cream, sugar, vanilla sugar and eggs. Refrigerate until later. Grease the tart tins.

Preheat the oven to 170°C fan.

Take the rhubarb out of the fridge and discard the juices. Take the dough out of the fridge and roll out thinly on a floured surface. Cut out discs large enough to fill the tart tins and lift them into the tart tins.

Press the dough firmly against the rims to make it stick. Fill the pastry cases with rhubarb so the bottom is evenly covered.

Pour some custard over the rhubarb so it fills the entire pastry case. Bake the tartelettes in the preheated oven for 40 minutes.
Take out of the tins while still hot, put onto a wire rack and leave to cool completely before serving.

TIP: You can make these tarts with other fruit, too: mirabelles, blueberries, cherries, apples or damsons work equally well.