After a long hiatus from blogging (and really cooking and baking), I am back! I couldn’t be more excited to be in our new apartment…in Pittsburgh! It’s still a little surreal that after 10 years of calling Chicago home we have moved to Pennsylvania! (Never thought I’d say we live in Pennsylvania)…over the past few months with interviewing for my new job, packing up our last apartment, making the official move, and living in a hotel for 3 weeks, it feels so good to be settled into our new apartment and back in the kitchen! During the time we lived in the hotel I missed two things…cooking and cleaning! Ha! Funny how after a few days of being back in an apartment I don’t really understand how I missed the cleaning.
In order to really immerse ourselves in Pittsburgh’s food scene we decided to sign up for a Summer/Fall CSA (community supported agriculture) small produce share with Clarion River Organics, an adorable farm just outside Pittsburgh that for the next 15 weeks will deliver a box of fresh farm produce to me just steps away from my office downtown! What I absolutely love about this farm is that the day before you pick up your mystery box they email you exactly what you’ll get!
Well, last Tuesday I eagerly awaited my email to discover what goodies would be in our very first small share! I was thrilled to discover there would be bright red stalks of rhubarb! One of my absolute favorite early summer treats! Rhubarb always reminds me of my Grammie Abbott and summers spent in Maine as a little girl eating her world famous Strawberry Rhubarb Pie with a lattice work butter crust. My mouth is watering just thinking about it! Over the years I have tweaked her recipe and came up with these individual mini tarts. They are incredibly simple and really only require a few ingredients as the strawberries and rhubarb are the stars of the show with this dessert! I’m still not sure whether I love the combination of Strawberry and Rhubarb because its just so dang good or it warms my heart and brings me right back to my childhood with every bite…probably a combination of both!
You can use my Pastry Crust Recipe for the full homemade package or if you’re a bit short on time or looking to whip this up on the spot you can easily substitute with pre-packaged pastry dough from the grocery store.
- Pre-packaged pie pastry dough
- 1 Quart of strawberries
- 2 Large rhubarb stalks
- 2 tablespoons flour
- Pinch of salt
- 1/2 cup granulated sugar
- Roll the dough out and divide into 6 equal portions. Roll each portion into a circle and carefully line each tart pan, pressing the dough into the tart pan. After lining each tart pan with the dough you can run your rolling pin over the top, in order to cut off the excess dough.
- Chop the strawberries (trimmed and hulled) and rhubarb stalks into small chunks. Toss the strawberries and rhubarb with the flour, pinch of salt, and sugar.
- Line a large baking sheet with parchment paper and place your mini tart pans on the baking sheet.
- Once you've mixed everything together you simply need to fill the prepared tart pans - there's no fancy way to arrange the filling as they are all small chunks and simply can be piled into the tart pan. Separate the filling evenly into each of the 6 mini tart pans and use a spatula to even out the filling.
- Bake at 350 degrees for 50 minutes. They will come out of the oven beautifully golden brown and with the filling bubbly and hot. Allow to cool for roughly 10 minutes before removing from the tart pans. You can allow to cool fully and serve at room temperature or still while warm and bubbly.
- I must admit I only eat these tarts with a big scoop of vanilla ice cream but the flavors on their own are incredible. The tartness of the rhubarb is mellowed out by the sweetness of the strawberries and the flaky butter crust is the piece de resistance!