Keyword: fruit tart, fruit tartlets, mini strawberry tarts, mini tarts, muffin tin tarts, rhubarb tarts, strawberry tarts, tart
Muffin tins or mini tart tins
Food processor (optional)
Sweet short crust pastry OR you can skip this step and use pre-made tartlet cases
1 stick plus 1 tablespoon(125gms)unsalted butter
1 & ⅔ cup (250gms)plain flour
⅓cup (50gms)icing sugar
extrabutter to grease tins with
extraplain flour to dust work surface
extrasugarfor blind baking
1 & ¼cups (160gms)rhubarb stalks
¼cup (55gms)white sugar
2teaspoons (5gms)tapioca starch
Sweet short crust pastry
NB you will need cold butter straight from the fridge.
Cut the butter into cubes. Put the flour and the butter into a food processor and blend for fifteen seconds or until fine bread crumbs form.
Sift the icing sugar and add to the food processor. Blend for five seconds or until just combined.
Lightly beat the egg. Add the egg to the food processor and blend for about ten seconds. The pastry should be starting to clump together and should hold its shape easily.
Tip the mix onto a clean worksurface and use your hands to form it into a disk.
Wrap firmly in clingfilm and rest in the fridge for at least one hour, preferably four hours and ideally overnight.
Once rested, remove the pastry from the fridge and allow to rest a room temperature for about twenty minutes. Pre-heat your oven to 355°F (180°C/160°C fan forced).
Tear several pieces of aluminum foil so you have large square pieces that will fit into each muffin tin.
Flour your work surface. Roll out pastry to approx. ½ cm thick. Cut into rounds and fit into muffin tins. Use your fingers to gently press the pastry into the edges of the tin.
Prick lightly with a fork. Fit foil over tart shells and fill with sugar to weigh down the pastry.
Bake for ten minutes. Carefully remove foil and sugar. The sugar will be HOT and should be transferred into a heatproof bowl. Provided the sugar has not started to caramelize you can use it again as normal sugar.
Bake the tart shells for another five minutes, or until starting to turn golden brown. Keep in mind the tart shells will be baked again with the tart filling.
Add ½ teaspoon of almond meal to the bottom of each tart case and then move onto your filling.
To make the tart filling
NB Rhubarb leaves are poisonous. Never eat rhubarb leaves. If your rhubarb leaves still have the leaves attached when you buy them remove and discard them.
Ensure your rhubarb is washed. Slice the rhubarb, hull the strawberries and slice both into small pieces. There is not need to remove the string from the rhubarb, it will soften up when baking.
Zest the lemon, add to the strawberry and rhubarb and mix well.
Sprinkle over the tapioca starch and mix well. Add the sugar to the rhubarb and strawberries and mix well.
Fill the tart cases with the strawberry and rhubarb mix. You want to fill them up quite high as they will cook down when baking.
Bake in the oven for thirty minutes or until tart shells are golden brown.
Remove from oven and enjoy! Fabulous warm with some of my sour cream ice cream, or cold later on, IF they last that long!
These fruit tartlets are made with buttery homemade pastry but you could use pre made sweet short crust pastry, or even pre made tart shells.