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Prep 20min
Total55min
Servings9
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Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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