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!
Prep Time25 minutes mins
Cook Time35 minutes mins
Chill Time1 hour hr
Total Time2 hours hrs
Course: Dessert, Snack
Cuisine: American
Keyword: strawberry rhubarb tarts
Servings: 24 tarts
Calories: 89kcal
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)
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.
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 50mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg