Mini Strawberry Rhubarb Tarts

mini strawberry rhubarb tarts Dessert
Mini Strawberry Rhubarb Tarts
  • Prep 20 min
  • Total 55 min
  • Servings 9

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

Brooke Lark
Updated September 14, 2015


Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoon butter
1 1/2
cups very finely chopped fresh rhubarb
cups very finely chopped fresh strawberries
cup sugar
teaspoon ground cinnamon
teaspoon vanilla
teaspoon almond extract
cup whipped cream or topping
small strawberries for garnish


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  • 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.

  • 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.

No nutrition information available for this recipe

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