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.
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.
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.
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.
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!
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!
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Strawberry Rhubarb Tarts
For the crust
For the crust:
- Whisk the flour and salt together in a large bowl, then cut the shortening into the flour mixture until it resembles coarse meal.
- Slice the butter thinly, and toss the slices in the flour mixture to coat.
- 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.
- 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.
- Roll out the dough to 1/8-inch thick, cut 4-inch diameter rounds with a biscuit cutter, and lay the rounds over the backside of a muffin tin and prick with a fork.
- Bake for 30 minutes at 350 degrees F.
For the filling:
- Combine the rhubarb with the sugar and cornstarch, in a small saucepan and cook over medium heat until the rhubarb is soft and the compote is thickened.
- Cool completely, then fold in fresh strawberries.
Assemble the tarts:
- Spoon a few tablespoons of filling into each tart shell and top with sweetened whipped cream.