I spend most of July craving strawberry-rhubarb pie. There is a small window of opportunity for it in any given year, and I can’t think of many better summer desserts.
If the thought of a full-on pie is daunting, try your hand at individual tarts. You need only roll and cut circles of dough, then fit them into muffin tins, fill and bake. Scatter them with a crumble mixture first, or leave them open-faced so everyone can see the juicy ruby filling. Best of all – your cups of pastry filled with juicy, sweet-tart fruit makes a perfect vehicle for a scoop of vanilla ice cream.
If the filling overflows in the oven, consider them even more rustic-looking. And make sure you run a thin knife around the edges and pop them out of the pan before they cool completely.
Strawberry Rhubarb Tarts
1 lb pastry or puff pastry, thawed if frozen
3 cups chopped rhubarb
2 cups hulled, chopped strawberries
1 cup sugar (or to taste)
3 Tbsp. cornstarch
Preheat the oven to 375F.
On a lightly floured surface, roll the pastry dough out 1/4″ thick. Cut into rounds and press into the bottom and up the sides of a muffin tin. If you’re using regular pastry, re-roll the scraps only once to get as many tarts as possible.
In a large bowl, toss together the rhubarb and strawberries. In a small bowl, stir together the sugar and cornstarch until no lumps remain. Add to the strawberry-rhubarb mixture and toss to coat well.
Fill each tart shell with filling and bake for 20 minutes, or until golden and the fruit is tender. Cool slightly before removing them from their tins.
Makes about a dozen.