Mini Strawberry-Rhubarb Tarts

Name: Mini Strawberry-Rhubarb Tarts
Ingredients: 18 store-bought mini tart shells; ¾ cup chopped rhubarb (about 2 medium-size stalks, cut into ½-inch pieces); ¾ cup chopped rhubarb (about 2 medium-size stalks, cut into ½-inch pieces); 1 cup strawberries, finely chopped; ¼ cup granulated sugar; Juice of a small orange; 1 tablespoon cornstarch; 1 tablespoon water; Powdered sugar

Preparation info

Makes
6–9
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

These little pies are easy to make and oh-so-fun to eat. If you’d like to make your own tart shells, bake homemade or store-bought refrigerated piecrust dough in mini tart pans.

Ingredients

18 store-bought mini tart shells
¾ cup chopped rhubarb (about 2 medium-size stalks, cut into ½-

Pie
Vegan

Method

Bake shells according to package directions; cool.

In a saucepan over medium-high heat, combine rhubarb, strawberries, granulated sugar, and orange juice. Bring rhubarb mixture to a boil; once rhubarb is soft, reduce heat to simmer. Whisk together cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into rhubarb mixture until thickened. Remove from heat; cool, and