Berry Rhubarb Hand Tarts Recipes

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VERY BERRY RHUBARB BARS



Very Berry Rhubarb Bars image

These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!

Provided by Dianne

Categories     Desserts     Cookies     Fruit Cookie Recipes     Blueberry

Time 1h20m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
1 cup unsalted butter
4 eggs
2 cups white sugar
½ cup flour
½ teaspoon salt
4 cups diced rhubarb
2 cups sliced strawberries
1 cup blueberries
½ cup flour
½ cup brown sugar, packed
½ cup rolled oats
¼ cup butter, melted
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
  • Bake crust in preheated oven until golden brown, about 15 minutes.
  • Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
  • Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
  • Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.7 g, Cholesterol 56.4 mg, Fat 10.8 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 78.8 mg, Sugar 27.2 g

MINI STRAWBERRY RHUBARB TARTS



Mini Strawberry Rhubarb Tarts image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter
1 1/2 cups very finely chopped fresh rhubarb
2 cups very finely chopped fresh strawberries
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2/3 cup whipped cream or topping
9 small strawberries for garnish

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

RHUBARB TART



Rhubarb Tart image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1 2/3 cups all purpose flour
1/4 teaspoon salt
2 tablespoons powdered sugar
1/2 cup chilled unsalted butter, cut into pieces
2 large egg yolks
2 tablespoons (about) ice water
3 tablespoons apricot jam
1 cup sugar
1/4 cup water
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch thick pieces

Steps:

  • Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;

RHUBARB-STRAWBERRY TART



Rhubarb-Strawberry Tart image

Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need to do is bake, slice, and serve!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Number Of Ingredients 13

1 large egg yolk
2 to 4 tablespoons ice water
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
Vegetable-oil cooking spray
12 ounces rhubarb, cut on the diagonal into 1-inch pieces (3 cups)
8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/4 cups)
3/4 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
3/4 teaspoon coarse salt
1 tablespoon fresh lemon juice

Steps:

  • Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
  • Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

BLUEBERRY RHUBARB COUNTRY TART



Blueberry Rhubarb Country Tart image

When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
3/4 cup sugar
1/4 cup all-purpose flour
4 cups chopped fresh or frozen rhubarb, thawed
1 cup fresh or frozen blueberries, thawed
2 tablespoons 2% milk
1 tablespoon coarse sugar

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded crust with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 290 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

STRAWBERRY-RHUBARB CREAM CHEESE TARTS



Strawberry-Rhubarb Cream Cheese Tarts image

I created these tarts for a contest featuring dairy products which, as a dairy farmer's daughter and former county dairy princess, I am always happy to share my recipes. This tart was awarded first place. It's a little time-consuming, but it's worth it for rehearsal dinners, luncheons, brunches or bridal showers.-Marel Raub, Duncannon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 5 tarts.

Number Of Ingredients 21

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup shortening
3 to 4 tablespoons ice water
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
STRAWBERRY-RHUBARB FILLING:
1/2 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
2 cups sliced fresh strawberries
2 cups diced fresh or frozen rhubarb
DRIZZLE:
4-1/2 teaspoons sugar
3/4 teaspoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon rum
1/2 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

Nutrition Facts :

BERRY RHUBARB HAND TARTS



Berry Rhubarb Hand Tarts image

As colorful outside as they are inside, these juicy tarts are easy to make with Pillsbury refrigerated pie crusts and Betty Crocker Rich & Creamy vanilla frosting.

Provided by Brooke Lark

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1/2 cup finely chopped fresh rhubarb
1/2 cup frozen mixed berries
1/4 cup sugar
2 tablespoons cornstarch
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/4 teaspoon Betty Crocker™ pink gel food color
1/4 teaspoon Betty Crocker™ purple gel food color

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • In 1-quart saucepan, place butter, rhubarb, berries and sugar. Simmer over medium heat about 5 minutes, stirring occasionally, until rhubarb is softened. With whisk, quickly stir in cornstarch. Cook until mixture is thickened. Remove from heat; set aside.
  • On large cutting board, unroll pie crusts. Using pizza cutter, cut each pie crust into 1 large square. Cut each large square into 4 smaller squares.
  • Spoon 1/4 cup berry-rhubarb mixture onto center of 4 crust squares. Gently place second crust square on top of each. With fork, press edges to seal and form tart. Place tarts on cookie sheet.
  • Bake 10 to 12 minutes or until edges are golden brown.
  • Into 1 small resealable food-storage plastic bag, place 1/4 cup frosting; place remaining 1/4 cup frosting in another bag. Add pink gel food color to one bag; add purple gel food color to other bag.
  • Microwave bags on High about 10 seconds or until frosting is melted. Knead each bag to spread color throughout frosting. Cut off tiny bottom corner from each bag; drizzle frosting over warm hand tarts.

Nutrition Facts : ServingSize 1 Serving

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