Homemade Strawberry Rhubarb Toaster Tarts Recipes

STRAWBERRY RHUBARB TART

Steps:

• Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. , Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack., For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes. , Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours., Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.

RHUBARB-STRAWBERRY TART

Steps:

• Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
• Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
• Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

STRAWBERRY-RHUBARB TART

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
• Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.
• To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.
• For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.
• Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.

ROASTED RHUBARB TARTS WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 425°F.
• Unfold puff pastry sheet and gently roll out with a floured rolling pin on a very lightly floured surface into a 12-inch square. Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each). Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.
• Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes. Cool pastry on baking sheet on a rack.
• Reduce oven temperature to 375°F.
• Arrange rhubarb in 1 layer in a lightly oiled shallow 15- by 10-inch baking pan (preferably nonstick) and sift 2 tablespoons confectioners sugar evenly over it. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.
• Make strawberry sauce and cream filling while rhubarb is roasting: Purée strawberries with syrup in a food processor, then force purée through a very fine sieve into a bowl.
• Sift 5 tablespoons confectioners sugar over crème fraîche and whisk to combine.
• Sift remaining tablespoon confectioners sugar over pastry rectangles. Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon. Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.

MINI STRAWBERRY RHUBARB TARTS

Steps:

• Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
• On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.
• In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium. Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.
• Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
• Bake 15 to 20 minutes or until edges of crust are light golden brown. Remove from muffin cups to cooling rack. Cool about 15 minutes.
• To serve, top each tart with whipped cream. Garnish with fresh strawberries.

HOMEMADE STRAWBERRY-RHUBARB TOASTER TARTS

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture looks crumbly. Drizzle in the beaten egg and pulse until the dough holds together when pinched. Add 3 to 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a clean surface and knead a few times until the dough comes together. Divide the dough into 2 mounds then roll out each mound between two sheets of parchment into a 12-inch round (about 1/8 inch thick). Wrap each round in plastic then refrigerate until firm, about 1 hour.
• Meanwhile, make the cheese Danish filling: Beat the cream cheese and the granulated sugar with an electric mixer on medium-low speed in a medium bowl until smooth. Add the lemon zest, vanilla and salt, and mix on low speed until just combined. Set aside at room temperature until ready to assemble.
• Position the racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 rimmed baking sheets with parchment.
• Cut 1 round of the chilled dough into nine 3-by-4-inch rectangles. Transfer to the prepared baking sheets, leaving about 1 1/2 inches between each piece (these are the bottom crusts). Repeat the cutting with the second round of dough and set these 9 rectangles aside (these are the top crusts). Discard any scraps of dough.
• For the rhubarb filling: Toss the rhubarb and strawberry jam together in a medium bowl until combined, then divide among the bottom crusts. Do your best to spread the rhubarb mixture into an even layer, leaving a 1/4-inch border around the edges.
• Top the rhubarb filling with the cheese Danish filling (about 2 tablespoons on each bottom crust), smoothing into an even layer with a small offset spatula. Cover each bottom crust with a top crust and crimp the edges together with a fork. Freeze the tarts on the baking sheets until chilled through, about 30 minutes.
• For the egg wash: Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on the top of each tart.
• Bake the tarts until the crust has puffed and turned golden brown, rotating the baking sheets halfway through, 20 to 25 minutes. Transfer to wire racks to cool completely.
• For the icing and sprinkles: Whisk the confectioners' sugar and milk together in a small bowl until smooth and spreadable. Spoon the icing over each tart then sprinkle with the nonpareils as you go so they adhere before the icing sets. Let the icing set before serving, about 10 minutes.

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

STRAWBERRY RHUBARB MINIATURE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. Spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. Press the crust down.
• Beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. Spoon fruit mixture over pretzel crust, filling muffin cups to the top.
• Bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. Cool 10 to 15 minutes; serve warm.

COUNTRY-STYLE STRAWBERRY-RHUBARB TART

Steps:

• For crust:
• Blend first 5 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in enough water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
• Preheat oven to 400°F. Place 9-inch-diameter tart pan bottom on baking sheet. Roll out dough on floured work surface to 13-inch round. Transfer to prepared baking sheet, centering atop tart pan bottom.
• For filling:
• Brush dough with some of egg glaze. Sprinkle hazelnuts over dough. Mix 3/4 cup sugar and next 5 ingredients in large bowl. Mound in center of dough, leaving 1 1/2-inch border over filling, pleating loosely and pinch any cracks to seal. Brush crust with remaining egg glaze. Sprinkle crust with 1 tablespoon sugar.
• Bake tart until crust is brown and filling bubbles, about 55 minutes. Transfer baking sheet to rack and cool tart 15 minutes. Slide metal spatula under edges of tart to loosen. Transfer tart to platter. Serve warm with ice cream.

STRAWBERRY-RHUBARB TART

Steps:

• Heat oven to 350 degrees. Combine flour and salt in food processor. Pulse to combine. Add cold butter, and pulse until pebbly. Beat egg yolks with 1/3 cup ice water. Open processor, and sprinkle yolk mixture over flour mixture. Pulse 10 to 12 times or until mixture begins to form dough. If necessary add a few more drops of water, and pulse again.
• Gather dough together, and set aside a third of it. Form the rest into a ball. Flatten, roll on floured board and place in 10-inch fluted tart pan. Line with parchment or foil, and weight with pastry weights. Bake until pastry looks dry, about 10 minutes. Remove paper and weights, and bake until lightly browned, about 20 minutes longer. Remove from oven.
• Mix rhubarb, strawberries, brown sugar, cinnamon, tapioca and melted butter in a bowl. Spoon into tart pan. Roll out remaining dough, and cut into strips 1 inch wide. Crisscross over fruit, tucking in ends where they meet pastry. Beat egg white with 1 tablespoon water until frothy; brush on strips, and dust with sugar.
• Bake about 40 minutes, until top has browned and filling is bubbly. Serve with crème fraîche.