Strawberry Rhubarb Tarts

Strawberry Rhubarb Tarts 1





100 (min)


30 (min)


130 (min)


hor d'oeuvre



  • 1 tablespoon cornstarch
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • about 5 tablespoons ice water
  • 3 cups fresh rhubarb, roughly chopped
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 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.