(From "Good to the Grain: Baking with Whole-Grain Flours" by Kimberly Boyce)
Makes 10 individual tarts
Free-form tarts are my favorite way to showcase ripe fruit—they’re delicious, easy
and beautiful without being precious. Here, corn flour and rhubarb are paired for both
their assertive flavor and their stunning color. You can also press the dough into a fluted tart
shell for a larger, more formal dessert. Or, just make the dough (without the compote)
and roll into simple cookies.