Berry And Rhubarb Pies

1. 1

   To make the pastry dough, combine flour, sugar and butter in a food processor and pulse until coarse. Add egg yolk and process until combined. Transfer to a floured work surface and knead until smooth. Cover and chill for 30 mins.

2. 2

   Meanwhile, combine rhubarb, sugar and 1 tbsp water in a medium saucepan. Bring to a boil then reduce heat and simmer, covered, for about 3 mins, or until rhubarb is tender. Add cornstarch slurry and stir until mixture boils and thickens. Remove from heat and stir in berries. Let cool.

3. 3

   Grease a 6-cup muffin pan. Roll 2/3 of the pastry out until 1/8 inch-thick. Cut out 6 (5 inch) rounds then use to line prepared pan. Chill for 30 mins.

4. 4

   Preheat oven to 400u00b0F.

5. 5

   Roll remaining pastry dough out until 1/8 inch-thick. Cut out 6 (3 1/2 inch) rounds.

6. 6

   Divide fruit mixture between tart shells. Brush edges of small rounds with egg white then place over filling, pressing edges firmly to seal. Brush tops with egg white and sprinkle with extra sugar. Bake for 30 mins, or until golden brown.

7. 7

   Let pies cool in pan for 10 mins before serving. Serve warm.

* Per serving · 4 servings · Values may vary.

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