Mini Strawberry Rhubarb Tarts

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.