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Mini Strawberry Rhubarb Tarts

Brooke Lark
Updated Sep 14, 2015
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We spooned rhubarb-strawberry mixture into Pillsbury pie crust-lined muffin cups to create our mini Strawberry Rhubarb Tarts.

Mini Strawberry Rhubarb Tarts

  • Prep Time 20 min
  • Total 55 min
  • Servings 9
  • Ingredients 10
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Ingredients

  • 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

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
  • Step 
    5
    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.
  • Step 
    6
    To serve, top each tart with whipped cream. Garnish with fresh strawberries.

Nutrition

Nutrition Facts are not available for this recipe

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