Strawberry Rhubarb Tarts
A great spring treat, tarts stuffed with sweet/sour fruit filling
- 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.