16 ounces fresh strawberries, washed, hulled, and diced
1/4 cup (1/2 stick) cold unsalted butter
1Combine the flour and salt in a large bowl.
2Cut the shortening into the flour mixture until it resembles coarse meal.
3Slice the butter thinly, and toss the slices in the flour mixture to coat.
4Add in the ice water, a tablespoon at a time, until the dough begins to come together in a ball. Wrap the dough tightly and chill for 30 minutes.
5Sprinkle work surface and rolling pin with flour and roll the dough to 1/2-inch thickness. Fold in thirds, and roll to 1/2-inch thick again. Turn 90 degrees, and repeat one more time. Wrap and chill for 30 minutes.
6Roll out the dough to 1/8-inch thick and cut 4-inch diameter rounds with a biscuit cutter. Lay rounds over the back side of a muffin tin and prick with a fork.
7Bake for 30 minutes at 350 degrees F. Cool completely.
8Combine the rhubarb with the sugar and cornstarch, in a small saucepan. Cook over medium heat until the rhubarb is soft and the compote is thickened. Cool completely.
9Fold in fresh strawberries.
10Spoon a few tablespoons of filling into each tart shell and top with sweetened whipped cream.
Due to COVID19, we are only taking online orders. We are delivering biweekly and scheduling pick-up daily on beauty products and some meat products. If you’d like bulk meat, call us and we will deliver!