Mini Strawberry Rhubarb Tarts

We spooned rhubarb-strawberry mixture into Pillsbury pie crust-lined muffin cups to create our mini Strawberry Rhubarb Tarts.

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 9

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.

Expert Tips

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.