Miniature, bite-sized pastry tartlets filled with sweet mixture of cooked rhubarb and apple, garnished with sweetened whipped cream.

Rhubarb-Glazed Golden Apple Tarts

2 cups Gala or Golden Delicious apples, peeled, cored, and chopped
1/2 cup chopped fresh rhubarb
1/2 cup plus 1 tablespoon water
1/4 cup granulated sugar
1/8 teaspoon salt
1 tablespoon cornstarch
Red food coloring (optional)
Pastry for two-crust 9-inch pie
Sweetened whipped Cream

1. In medium saucepot, combine apples, rhubarb, 1/2 cup water, and the sugar and salt; cover and simmer 10 minutes or until tender. Dissolve cornstarch in remaining tablespoon water and gradually whisk into fruit mixture. Cook until thickened and the consistency of applesauce. If desired, add a few drops red food coloring. Set aside fruit mixture to cool.
2. Meanwhile, prepare tartlets: Heat oven to 450°F (230°C). Press about one tablespoon pastry into each of twenty 2 1/2-inch tartlet pans. Prick lightly with fork. Bake 10 to 12 minutes or until golden brown. Cool; remove tart shells from pans.
3. To serve, spoon about one tablespoon fruit mixture into each tartlet shell. Garnish with whipped cream.

Makes 30 servings.

Per Serving: Protein: 1g; Fat: 5g; Carbohydrate: 12g; Fiber: .6g; Sodium: 123mg; Cholesterol: 0; Calories: 118.

Recipe courtesy of Washington Apple Commission.