Rhubarb Puff-Tart Pockets – Sweet, Tangy & Flaky Hand Pies

These Rhubarb Puff-Tart Pockets are buttery, flaky hand pies filled with a sweet-tart rhubarb compote and baked until golden. Think of them as a grown-up version of your favorite childhood toaster pastry — but way better. Perfect for spring mornings, brunches, or dessert on the go!

Why You’ll Love These Puff-Tart Pockets

• Made with store-bought puff pastry for ease

• Filled with fresh rhubarb compote that’s tangy and sweet

• Bakes in under 25 minutes

• Perfect for breakfast, snack, or dessert

These portable rhubarb treats are a delightful twist on toaster tarts and fruit-filled pastries, with crisp edges and gooey centers in every bite.

Ingredients

For the Rhubarb Filling:

• 2 cups chopped fresh rhubarb

• 1/2 cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch

• 1/2 teaspoon vanilla extract (optional)

For the Pockets:

• 1 sheet puff pastry, thawed according to package directions

• 1 egg, beaten (for egg wash)

• 1 tablespoon milk (for egg wash)

Optional Glaze:

• 1/2 cup powdered sugar

• 1–2 tablespoons milk or lemon juice

• 1/4 teaspoon vanilla extract (optional)

‍ Instructions

Step 1: Make the Rhubarb Compote

1. In a small saucepan, combine rhubarb, sugar, lemon juice, and cornstarch.

2. Cook over medium heat until the rhubarb softens and the mixture thickens, about 8–10 minutes.

3. Remove from heat, stir in vanilla (if using), and let cool completely.

Step 2: Prep the Puff Pastry

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Roll out the puff pastry slightly and cut into 6–8 rectangles.

3. Spoon about 1 tablespoon of the rhubarb filling onto half of the rectangles, leaving a small border.

Step 3: Seal & Bake

1. Brush the edges with egg wash (egg + milk mixture).

2. Top with remaining pastry rectangles and press edges to seal using a fork.

3. Brush the tops with more egg wash and make a small slit for steam.

4. Bake for 18–22 minutes, or until golden and puffed.

Step 4: Glaze (Optional)

• Mix powdered sugar with a bit of milk or lemon juice until smooth.

• Drizzle over cooled tart pockets.

Tips for Success

• Let the compote cool completely before filling — this prevents soggy dough.

• Use a fork to crimp the edges tightly to avoid leaks.

• For added texture, sprinkle the tops with coarse sugar before baking.

Storage

• Store at room temperature for 1–2 days, or refrigerate for up to 4 days.

• Reheat in a toaster oven or oven for best texture.

• Freeze unbaked tarts for up to 2 months and bake from frozen, adding 2–3 minutes to bake time.

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