Rhubarb and pear dartois

Dartois are pastries with a sweet or savoury filling enclosed between two pieces of puff pastry. They can be made ahead and kept refrigerated, which makes them great for entertaining. This sweet version is filled with frangipane and sweet-tart fruit.

You'll need

375 gm sheet butter puff pastry (see note) Eggwash (see note)   Frangipane 75 gm caster sugar 50 gm softened butter Scraped seeds of 1 vanilla bean 1 egg 70 gm almond meal 25 gm plain flour 30 ml amaretto   Rhubarb-pear filling 1 firm beurre Bosc pear, peeled and cut into 1cm dice Juice and finely grated rind of ½ lemon 170 gm caster sugar 1 bunch thin rhubarb (500gm-600gm), trimmed and thinly sliced 1½ tsp cornflour Pouring cream, to serve


  • 01
  • For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg. Stir in almond meal, flour and amaretto and refrigerate for 1 hour to chill.
  • 02
  • For rhubarb-pear filling, stir pear, lemon juice and rind, and 100gm sugar in a saucepan over high heat until sugar dissolves, bring to the boil and cook until a thick syrup forms (3-4 minutes). Add rhubarb and simmer until rhubarb is almost tender and still holding its shape (2-4 minutes). Transfer to a bowl and refrigerate for 1 hour to chill. Strain syrup into a saucepan, returning fruit to the bowl. Add cornflour and remaining sugar to syrup and bring to the boil, whisking, and cook until syrup is thickened (2 minutes). Pour syrup over rhubarb and pear, and refrigerate to cool completely (30 minutes).
  • 03
  • Cut 9 rounds from pastry sheet with a 9cm cutter, then reroll scraps and cut 3 more (use these for bases) and refrigerate on a trays lined with baking paper to firm up (20 minutes). To make lattice tops, working with a round at a time and keeping remaining refrigerated, cut a row of 1cm-long slits about 1cm apart, leaving 1.5cm from the edges. Make another row next to it, with the slits spaced between those of the first row. Repeat to cover round, then refrigerate to chill (30 minutes). Repeat with 5 more rounds.
  • 04
  • Working with a pastry round at a time, keeping remaining refrigerated, spread with frangipane, leaving a 1.5cm border. Drain tablespoonfuls of fruit mixture and place on frangipane. Brush border with eggwash, then gently pull apart a pastry top and place over filling. Press around edge to seal, then trim with pastry cutter to neaten and refrigerate while you make remaining dartois.
  • 05
  • Preheat oven to 200C. Brush pastries with eggwash and bake until golden brown and crisp (25-28 minutes). Serve warm with cream.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Additional Notes

We like Carême all-butter puff pastry, which comes in 375gm sheets. Eggwash is lightly beaten egg unless otherwise specified, using for glazing or sealing.

Featured in

Aug 2017

You might also like...

Winter flavours


Bodega's fish fingers

Spicy soups from around the world


Trumpeter with curry butter and leek

Brussels sprout recipes


Bodega's pork belly and bullhorn peppers

Christmas in July recipes


Prawns with black beans, chorizo and chipotle

Recipes with lime


T-bone steaks with garlic buttered mushrooms and mash

Rice pudding recipes


Sausage rolls

Warming broth recipes


Pork sausage and Swiss cheese on toasted rye with sauerkraut

Best winter breakfast recipes


conversion tool