Creamy rhubarb tarts

• all-butter puff pastry↗375g g
• egg↗1

  beaten

• demerara sugar↗1 tbsp tbsp
• crème fraîche↗1 tbsp tbsp
• sticks rhubarb↗2

  thinly sliced on an angle

• icing sugar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.

2. 2

   Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.

3. 3

   In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.