Mini Strawberry Rhubarb Tarts

Mini Strawberry Rhubarb Tarts

Blogger Brooke McLay from Cheeky Kitchen makes these fun, fresh one-bite wonders in a jiffy. All the fun and flavor of Strawberry and Rhubarb, none of that waiting for a full pie.

Prep Time

20

Minutes

Total Time

55

Minutes

Makes

9

tarts

1
Pillsbury® refrigerated pie crust, 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
  1. Heat oven to 400┬░F. Spray 9 regular-size muffin cups with cooking spray.
  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.
  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.
  4. Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
  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.
  6. To serve, top each tart with whipped cream. Garnish with fresh strawberries.
Makes 9 tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Raspberries can be replaced for the strawberries in this recipe.
Try using a fluted cookie cutter to make a decorative edge on your mini tarts.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.