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Mini Strawberry Rhubarb Tarts
Mini Strawberry Rhubarb Tarts
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Prep Time:
20 minutes
Total Time:
55 minutes
Create delectable Mini Strawberry Rhubarb Tarts by filling muffin cups lined with Pillsbury pie crust with a sweet rhubarb-strawberry mixture.
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
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 2/3 cup whipped cream or topping
  • 9 small strawberries for garnish
Instructions:
  • Preheat the oven to 400°F and grease 9 regular-size muffin cups with cooking spray.
  • Unroll the pie crust on a large cutting board. Use a 2-inch round cutter to cut out 9 rounds from the pie crust. Gently press each round into the bottom of a muffin cup.
  • In a 10-inch skillet over medium-high heat, melt butter until sizzling. Sauté rhubarb for about 5 minutes until slightly tender. Lower heat to medium, then stir in strawberries, sugar, cinnamon, vanilla, and almond extract. Simmer and stir frequently for about 10 minutes until the mixture reaches a jam-like consistency.
  • Divide the rhubarb-strawberry mixture evenly among the crust-lined muffin cups using a spoon.
  • Bake for 15 to 20 minutes until the crust edges turn light golden brown. Transfer from muffin cups to a cooling rack and allow to cool for about 15 minutes.
  • Before serving, generously dollop whipped cream on each tart and adorn with freshly sliced strawberries for a delightful finish.

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