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
MINI STRAWBERRY RHUBARB PIES IN MUFFIN TINS
These Mini Strawberry Rhubarb Pies in Muffin Tins are the most delicious and adorable summer treats! This semi-homemade recipe is an easy dessert that will impress all your guests.
Provided by Holly Sander
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Roll out three pie crust (into 12-inch rounds) onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, keeping the top edge of the dough flush with the top of the muffin tin. Repeat with remaining dough to fill all 12 muffin cups.
- Use the remaining dough to create a top lattice crust to cover each pie: use a knife or pizza cutter to cut out ½-inch x 3¼-inch thin strips of dough and set aside. (I gathered the smaller dough scraps together, added about a teaspoon of water and formed a ball of dough. Then dusted it with flour and rolled it out and cut it into strips for the rest of the lattice top.)
- In a large mixing bowl, add rhubarb, strawberries, raw sugar, brown sugar, cornstarch, lemon zest, vanilla, and salt; toss to coat.
- Fill each cup with1/3 cup pie filling.
- Weave the dough strips together to form a lattice top on each pie. Use your fingers to gently connect the lattice crust onto each pie where it meets. (Or for an even quicker topping option mix up a crumble topping like this one.)
- Beat the egg with 1 tsp. water in a small bowl and lightly brush over the top of the dough, then sprinkle with raw sugar.
- Bake 23-25 minutes at 400 degrees. The filling should be bubbling and the crust golden brown.
- Remove from the oven and let cool for at least 15-20 minutes. Then very carefully loosen the edges of each pie with a knife, and gently lift out from the muffin tin. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 222 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 mini pie, Sodium 149 grams sodium, Sugar 17 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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.
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