We’ve had a few wet days which my rhubarb plant has really appreciated! We have an abundunce of rhubarb. This was fortunate because there are fresh strawberries in the market and I love Strawberry Rhubarb Tarts.
If you purchase premade tart shells they are so quick and easy to prepare. Fortunately, Tenderflake Tart Shells are a very good commercial product that makes a tasty flaky crust.
To make these tarts, preheat your oven to 400 F (205 C).
Cube rhubarb and strawberries to 1/4 inch (60 mm) cubes until you have 450 ml (2 cups) of each of them.
Put the cubes in a saucepan and add
- 125 ml (1/2 cup) sugar
- 50 ml (1/4 cup) brown sugar
- 30 ml (2 tbsp+1 tsp) cornstarch
- 25 ml (2 tbsp) lemon juice
Mix together and stir over medium heat until the filling is thickened and the rhubarb is softened.
Add 15 ml (1 tbsp) butter and 4 ml (3/4 tsp) vanilla and stir until the butter is melted and mixed in. Remove from heat.
Put the following in a bowl:
- 75 ml (1/3 cup) flour
- 20 ml (4 tsp) brown sugar
- 0.5 ml (1/8 tsp) cinnamon
- 75 ml (1/3 cup) cold butter
Use a pastry blender to cut through the mixture or rub with your fingers until you get a crumbly mixture.
Divide the filling amongst 12 tarts but don’t over-fill. It there is any left, it is great on ice cream!
Sprinkle the crumb mixture over the tarts.
Bake at 400 F (205 C) for 10 minutes and then reduce the heat to 350 F (175 C) and cook for 40 minutes more, until bubbly and the pastry is golden brown.
This is one of my favourite treats. They are sweet and tart with a tasty topping. Give them a go!
The Old Fat Guy
Strawberry Rhubarb Tarts
- 12 tart pastry shells
- 450 ml rhubarb 2 cups (¼ inch cubes)
- 450 ml strawberries 2 cups (¼ inch cubes)
- 125 ml sugar ½ cup
- 50 ml brown sugar ¼ cup
- 30 ml cornstarch 1 tbsp+1 tsp
- 25 ml lemon juice 4 tsp
- 4 ml vanilla ¾ tsp
- 15 ml butter 1 tbsp
- 75 ml flour ⅓ cup
- 20 ml brown sugar 4 tsp
- 40 ml sugar 3 tbsp
- 0.5 ml cinnamon ⅛ tsp
- 75 ml cold butter ⅓ cup
- Put all filling ingredients except butter and vanilla in a saucepan. Over medium heat, stir until the mixture is thickened and the rhubarb is soft. Add the butter and vanilla and stir until the butter is melted and mixed in. Remove from heat.
- Put all topping ingredients in a bowl and cut together with a pastry blender or rub together with you fingers until it is a crumbly mixture.
- Divide the tart filling amongst the 12 tart shells but don't over fill. Sprinkle the crumb topping over the tarts.
- Cook at 400 F (205 C) for 10 minutes. Reduce the heat to 350 F (175 C) and bake for 40 minutes more, until they are bubbly and the pastry is golden brown. Let cool before serving.