Rhubarb Bakewell Tarts Recipes

Steps:

• Heat oven to 350°F.
• Microwave rhubarb and 2 Tbsp. sugar in microwaveable bowl on HIGH 2 min.; stir. Drain, reserving liquid. Cool.
• Meanwhile, use pulsing action of food processor to process nuts and 1/2 cup of the remaining sugar until nuts are finely ground. Add butter and egg yolk; process until blended.
• Unroll pie crust onto lightly floured surface; cut into 16 rounds with 2-1/2-inch cookie cutter, re-rolling scraps as necessary. Use to line 16 mini muffin pan cups sprayed with cooking spray.
• Spoon drained rhubarb into pastry cups; top with nut mixture.
• Bake 18 to 20 min. or until golden brown. Cool 5 min. before removing cups from pan. Cool slightly.
• Whisk Neufchatel and remaining sugar until blended. Stir in 1 Tbsp. of the reserved rhubarb liquid; spoon over filled pastry cups.

Steps:

• Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.