English Rhubarb and Sour Cream Tartlets

Now is the time to enjoy to English rhubarb, which has a rich, fuller flavour compared to imported 'forced' rhubarb.
Best of British: English rhubarb and sour cream tartlets

1. 1

   Preheat the oven to 190C/gas 5. Make the pastry as below, reducing the water to 1-2tbsp, and divide into four pieces.
   
   Roll out and use to line 4 x 11cm (4¼in) loose-bottomed tartlet tins.Line with circles of greaseproof paper and baking beans and bake blind for 8 minutes.
   
   Remove the paper and beans, then brush with the egg white. Return to the oven for 3 minutes. Remove from the oven and leave to cool on a wire rack.
   
   To make the filling, cut the rhubarb into 5cm (2in) lengths and arrange in a single layer in a shallow roasting tin. Sprinkle over the sugar and bake for 15 minutes, until tender.
   
   Reduce the oven temperature to 180C/gas 4. Divide the rhubarb pieces between the pastry cases. Scatter over the stem ginger.
   
   Whisk the eggs and sour cream together and pour over the rhubarb. Bake for 20-25 minutes, until the filling is just set. Remove from the tins and serve straight away.