MINI STRAWBERRY RHUBARB TARTS
We spooned rhubarb-strawberry mixture into Pillsbury pie crust-lined muffin cups to create our mini Strawberry Rhubarb Tarts.
Provided by Brooke Lark
Categories Dessert
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
- On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.
- In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium. Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.
- Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
- Bake 15 to 20 minutes or until edges of crust are light golden brown. Remove from muffin cups to cooling rack. Cool about 15 minutes.
- To serve, top each tart with whipped cream. Garnish with fresh strawberries.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY RHUBARB TART
The refreshing flavor of springtime fills every forkful of this tantalizing tart from Kristy Martin of Circle Pine, Minnesota. Oats give the from-scratch crust an old-fashioned taste.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. , Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack., For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes. , Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours., Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.
Nutrition Facts : Calories 0g sugar total.
MINI STRAWBERRY-RHUBARB GALETTES
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
- Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
- Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.
WINNIE'S MINI RHUBARB & STRAWBERRY PIES
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MINI STRAWBERRY RHUBARB PAVLOVAS
Steps:
- For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
- In a small bowl, stir together the sugar and cornstarch and set aside.
- Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
- Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
- Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
- For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
- Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.
STRAWBERRY-RHUBARB TART
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 1 (13 by 5-inch) tart, 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
- Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.
- To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.
- For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.
- Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.
MINI STRAWBERRY TARTS
These are great for family gatherings or parties. All the sweet goodness of strawberry shortcake, but convenient small and individual servings for your guests. This very impressive looking treat will have all your guests begging for the recipe.
Provided by MS. KIMMY
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h18m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
- Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
- Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
- Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
- Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 28.9 g, Cholesterol 49 mg, Fat 17.2 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10.7 g, Sodium 134.6 mg, Sugar 7.7 g
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