1 1/2 pounds trimmed rhubarb , cut into 1/4‑inch pieces (about 5 1/2 cups)
1/2 cup orange liqueur
1 cup all-purpose flour , plus more for work surface
2 cups sugar, plus more for sprinkling
Pate Brisee, chilled
Creme fraiche , whipped, for serving
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter , cut into pieces
1/4 to 1/2 cup ice water
1. Combine rhubarb,1/2 cup flour, liqueur, and sugar in a medium bowl; set aside.
2. Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle, about 7 inches in diameter and 1/8‑inch thick. Gently lift each disk and line 8 individual tartlet pans. Pressing the dough into place and gently trimming the edges neatly.
3. Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture evenly. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to refrigerator to chill at least 30 minutes.
4. Preheat oven to 400 degrees F. Remove tarts from refrigerator, and sprinkle them with sugar. Place in oven to bake until crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees F, and continue to bake until the juices are bubbly, 8 to 10 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving. Top with a dollop of crème fraiche.
For Pate Brisée
1. Combine flour, salt, and sugar in the bowl of a food processor. Add butter, and process for a few seconds until the mixture resembles coarse meal, about 10 seconds. Add ice water in a slow, steady stream, pouring it through the feed tube just until the dough holds together. Do not process for more than 30 seconds.
2. Turn dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Makes dough for 8 tartlets.
NOTE: I adapted this recipe from Martha Stewart Living