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!
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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Strawberry Rhubarb Tarts
For the crust
- 1 1/4 cups (156.25 g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup (51.25 g) shortening
- 1/4 cup (56.75 g) unsalted butter, (1/2 stick), cold
- 5 tablespoons (73.93 ml) ice water, (approx.)
For the filling:
- 3 cups (366 g) fresh rhubarb,, roughly chopped
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- 16 ounces (453.59 g) fresh strawberries,, washed, hulled, and diced
- 1/2 cup (118.29 ml) sweetened whipped cream, (optional)
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.
Can these tarts be made ahead and frozen?
The best tarts that I’ve tasted. Next time I will double up on the ingredients. This way I’ll have some for the next day.
hi, I was very excited to read about making tart shells with a cupcake pan genius!..,what size cookie cutter would you recommend when using a mini muffin tin? Thank you so much, Joan
I’m guessing around 2 inches or so? Not exactly sure, you’ll probably want to play around and see what works best. Good luck!
Can this recipe be made with frozen rhubarb and frozen strawberries?
Yes I think that should work just fine. Good luck and enjoy!
I have visited your site a couple of times now and appreciate your approach to baking and your creativity. I do wish you (and all the other baking bloggers out there), however, would encourage people who choose to post on your site to actually try the recipe before posting. It is entirely useless to read comments about how beautiful the photos are or how much people can’t wait to “try” a recipe. What readers need to know is if the recipe worked, how it tasted, how people used it, adapted it, etc. It is frustrating to slog through 100 posts looking for a recipe that is foolproof and successful just to discover that no one actually tried it or has any useful feedback!
Your mini fill- able crusts are exactly what I’’ve been looking for! These look TOTALLY delicious!
Hooray! Hope you enjoy Yvonne!
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 🙂
Thanks Whitney! So glad you enjoyed the post- that’s one of my most favorite recipes!
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…
Thanks Liz! Have fun and enjoy!
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!
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!
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
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…
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.
Thanks, Lilly Sue! Glad you enjoyed. 🙂
These look so perfect! Your photos are so consistently beautiful too! I’m your newest follower on Pinterest and G+.
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!
I’m wondering if these would be okay to freeze too!
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 🙂
I love your new blog! OMG, I’d never have thought of baking tart shells using upside down muffin tins! Great idea!
Thanks, Erika! So glad you enjoy! 😀
I love the new blog Allie and this recipe looks fantastic! Pinning!
Thanks so much Trish! So excited to have you stop by! Thanks for pinning and for the kind words… 🙂
I’m digging that your first blog post includes rhubarb and strawberries. Especially since the strawberries were being such ‘divas’. You made me giggle out loud with them going for a mani-pedi.
Your tarts look fantastic. I’ll have to try this recipe out since I’m equally a fan of rhubarb and strawberries. They look soooo good. 🙂
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. 🙂
I love rhubarb! Looks wonderful!
Thanks Kim! I am a rhubarb lover as well! Thanks for being one of the first commenters on my new blog!
THESE ARE PHENOMENAL!! I will admit that I chickened out with the actual shells, and bought premade but the filling came together within minutes and was so easy, and with so few ingredients! Topped them with whipped cream and they were eaten up quickly by my very picky husband who usually shys away from fruity desserts. 🙂
Great! So happy you and your husband both enjoyed!
Wow I love your new blog! It is sooo beautiful and this recipe is awesome! Make sure you stop by my link party and share some of your awesome recipes from the new blog!
Happy Valley Chow
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! 🙂 🙂 🙂