Strawberry Rhubarb Tarts

Strawberry Rhubarb Tarts by BakingAMoment.com

Strawberry Rhubarb Tarts

If you like the way Rhubarb brings out the best in Strawberries, then you’ll love these Strawberry Rhubarb Tarts!  The Pie Crust is Flaky, Tender, and Buttery, and the Individual Portions are adorable!

Hello, everyone!  Welcome to my new blog!  This is my first post on Baking A Moment.  I’m looking forward to sharing lots of terrific recipes with you!

If you love desserts, and you love to bake, and you love some good eye candy, then you and I have a lot in common.  We should totally get to know each other!  You can get all the dirt on me here.

Strawberry Rhubarb Tarts by BakingAMoment.com

I am a big fan of strawberry rhubarb anything.  I just love how the tart, almost floral rhubarb brings out the best in strawberries.  I only just tried it for the first time a few years ago!  When I finally did, it became an instant favorite, and I try to make at least one strawberry rhubarb recipe every Spring.

I am also a big fan of individually portioned desserts.  I just think they are so much easier to keep around!  I hate when a big ol’ half-eaten pie takes up the whole bottom shelf of my fridge.

Since we’re spilling all sorts of secrets I’ll also tell you that I have a very special pie crust recipe.  It’s so tender-flaky buttery-delicious, and it never fails.  If you laminate the dough, or fold it over on itself a few times while rolling it out, it creates lots of gorgeous layers that just shatter into melt-in-your-mouth goodness.

How to Make Pie Crust

How to Roll Out Pie Dough

But enough about crust.  Lets talk filling.  After the first time I had stawberry rhubarb pie, I wanted so badly to recreate it.  Tragically, I had many failed attempts.  I thought I could just toss a mess of fruit into a pie shell and bake it up, just like I’d do with an apple pie.  It was a hard lesson learned:  you have to respect the berries, people.  Strawberries are not apples, ok?  Apples are rough and tumble, they don’t mind getting knocked around a bit, they like running around in the back yard playing football in November with no jacket on.  They’ll take that 350 degree heat without complaining.

Strawberry Rhubarb Tarts

Not strawberries.  They are the princesses of the fruit pie world.  They need to be coddled.  You have to handle them gently.  They like to go shopping and have a salad for lunch and then go for mani-pedis.  If you try to bake them in the oven you’ll never hear the end of it.  They weep out all their juice and then sulk at you all flaccid and anemic.  They get really catty and sabotage that gorgeous flaky pie crust you worked your dang tail off for.

Strawberry Rhubarb

I don’t even bake the strawberries.  I’ve had enough of their nonsense!  I pre-bake the tart shells, stew the rhubarb, and fold freshly chopped berries into the thickened rhubarb compote.  It makes them all sweet and glossy, and everybody is just so nice and happy!

Strawberry Rhubarb Tarts

And truly, I don’t really think there’s much you can do to improve upon a fresh, ripe strawberry in June.  The less you do to it the better!

Strawberry Rhubarb Tarts

Strawberry Rhubarb Tarts

Prep Time: 1 hour, 40 minutes

Cook Time: 30 minutes

Yield: about 2 dozen tarts

Strawberry Rhubarb Tarts

If you like the way Rhubarb brings out the best in Strawberries, then you'll love these Strawberry Rhubarb Tarts! The Pie Crust is Flaky, Tender, and Buttery, and the Individual Portions are adorable!

Ingredients

    For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup (1/2 stick) cold unsalted butter
  • about 5 tablespoons ice water
  • For the Filling:
  • 3 cups fresh rhubarb, roughly chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 16 ounces fresh strawberries, washed, hulled, and diced
  • 1/2 cup sweetened whipped cream (optional)

Instructions

    For the Crust:
  1. Combine the flour and salt in a large bowl. Cut the shortening into the flour mixture until it resembles coarse meal.
  2. Slice the butter thinly, and toss the slices in the flour mixture to coat.
  3. Add in the ice water, a tablespoon at a time, until the dough begins to come together in a ball. Wrap the dough tightly and chill for 30 minutes.
  4. Sprinkle work surface and rolling pin with flour and roll the dough to 1/2-inch thickness. Fold in thirds, and roll to 1/2-inch thick again. Turn 90 degrees, and repeat one more time. Wrap and chill for 30 minutes.
  5. Roll out the dough to 1/8-inch thick and cut 4-inch diameter rounds with a biscuit cutter. Lay rounds over the back side of a muffin tin and prick with a fork.
  6. Bake for 30 minutes at 350 degrees F. Cool completely.
  7. For the Filling:
  8. Combine the rhubarb with the sugar and cornstarch, in a small saucepan. Cook over medium heat until the rhubarb is soft and the compote is thickened. Cool completely.
  9. Fold in fresh strawberries.
  10. Assemble the Tarts:
  11. Spoon a few tablespoons of filling into each tart shell and top with sweetened whipped cream.

Notes

_Pie Crust Recipe Adapted from BakeAt350_

http://bakingamoment.com/strawberry-rhubarb-tarts/

Strawberry Rhubarb Tarts by BakingAMoment.com

I hope you enjoyed my first post on Baking A Moment!  If so, I’d love it if you’d show a little comment love… or maybe even a “Like” on my Facebook page…?

 

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Comments

    • Allie says

      Thank you Eric! You are my first commenter! Thanks so much for that! I didn’t know you were doing a link party, I will be sure to check it out! Happy Blogging to you as well! :) :) :)

    • Allie says

      Thanks Kim! I am a rhubarb lover as well! Thanks for being one of the first commenters on my new blog!

    • Allie says

      Thank you, Lisa, and thank you again for the beautiful blog design! I’m getting lots of compliments and I owe it all to you. :)

  1. Erika @ teawitherika.wordpress.com says

    I love your new blog! OMG, I’d never have thought of baking tart shells using upside down muffin tins! Great idea!

    • Allie {Baking A Moment} says

      Hi Josephine! Thanks for the excellent question. I have to admit, I have not tried. I wish I could tell you that I think it would work perfectly, but I suspect it probably would not. I’m thinking the strawberries would not hold up so well, and the tart shells could get soggy during the thawing process. However, I’m sure that the tart shells could freeze very well, just empty and without filling. The rhubarb compote would as well. You could stash those in your freezer, and when you’re ready for some tarts, just thaw, mix in the fresh strawberries, and fill! I hope that answers your question! And thanks for reading :)

    • Allie {Baking A Moment} says

      That’s so great! I am on Pinterest a LOT (lol), but just got on G+ a few weeks ago, so I’m just learning the ropes there. Thank you so much for the sweet compliment about my photos; you have no idea how much that means to me! I’ve been working so hard on improving in that area. Thanks for the encouragement!

  2. Lilly Sue says

    What a beautiful little dessert! I love how you talked about the princess strawberries :) I love Strawberry rhubrab pies- so delicious! And love that you made them mini sized.
    Lilly Sue recently posted…Snooze EateryMy Profile

  3. Kimberley says

    Tried making this recipe tonight with Cup4Cup gluten free flour. The pastry turned out well, but crumbled easily. I had to make another batch and put it inside the cupcake tin instead. Your recipe only made 7 tarts, which was no where near two dozen lol, but I knew it would when it said only over a cup of flour. It was good though, just had waaay too much filling left over. :p

    • Allie {Baking A Moment} says

      Oh, gee! I’m so sorry you didn’t get the yield you were hoping for! I wonder why??? Maybe I rolled my dough thinner? I did roll them pretty thin, I’d say 1/8 inch or so (maybe even less). Also I cut them small, around 3 1/2 – 4 inches in diameter. Well it’s good to know it worked out ok with the gluten-free flour mix. How do you like Cup4Cup? I haven’t tried it but I’ve heard it’s good. I usually use King Arthur Flour Gluten-Free Flour, and I also find it to be quite crumbly…

  4. Karen Baker says

    This is awesome! I just found some freshly cut Rhubarb at the grocery store along with a sale on huge massive strawberries and I wanted to make a tart. While I was looking for recipes, I stumbled upon your blog and fell in love with your recipe! Thank you so much! I plan to make some tonight and enjoy!

    • Allie {Baking A Moment} says

      Yay! That’s awesome! I would have never thought fresh rhubarb could be had at this time of year… but I would have totally jumped on it too! Strawberry rhubarb is my hands-down favorite kind of pie. I hope you LOVE the recipe! Happy Baking!

  5. liz says

    My mouth is watering just reading this recipe. I’ve often wondered about the delicate strawberry vs. hardy apple idea and your description nailed it, dainty vs. rough and tumble. A fun read followed by a delish recipe. I’m off to stew some rhubarb…

  6. Whitney says

    A delightful and delicious recipe for a gal on the go. I loved the ability to assemble on demand. Also, I loved the punchy commentary on stuck up strawberries :-)

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