Strawberry-Rhubarb Tartlets

Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.

Yield: Makes 2 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 1 Hour
Total: 2 Hours, 25 Minutes


Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 1 cup cold butter, cut into small pieces
  • 2 large egg yolks
  • 1/2 cup ice-cold water
  • 3 tablespoons butter
  • 1/2 cup sliced fresh or frozen rhubarb
  • 1 cup sliced fresh strawberries
  • 2/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 3 tablespoons fresh lemon juice, divided
  • Parchment paper
  • 1 large egg
  • 2 1/2 tablespoons milk, divided
  • 1 1/2 cups powdered sugar

Preparation

  1. 1. Pulse first 4 ingredients in a food processor until blended. Add cold butter, and pulse 5 or 6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold water. With processor running, pour yolk mixture through food chute, and process just until mixture forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap; chill 1 hour.
  2. 2. Meanwhile, melt 3 Tbsp. butter in a 1-qt. saucepan over medium heat. Add rhubarb, and sauté 3 minutes. Stir in strawberries and 2/3 cup granulated sugar; cook, stirring constantly and crushing fruit with spoon, 5 minutes.
  3. 3. Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into rhubarb mixture; bring to a boil. Cook, stirring often, 2 minutes or until thick. Remove from heat, and transfer mixture to a small bowl. Cover and chill 30 minutes.
  4. 4. Preheat oven to 350°. Unwrap dough; roll to 1/8-inch thickness on a floured surface. Cut dough into 48 rectangles, using a 2 1/2- x 3-inch cutter and rerolling scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of dough with water, and top with remaining dough rectangles, pressing edges to seal.
  5. 5. Stir together egg and 2 Tbsp. milk, and brush over tops of tarts. Cut a small "X" in top of each tartlet for steam to escape.
  6. 6. Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.
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