Mini Strawberry Rhubarb And Wintergreen Berry Tarts Recipes

MINI STRAWBERRY, RHUBARB AND WINTERGREEN BERRY TARTS

Steps:

• Before starting on the pastry, make sure your vegan butter and vegetable shortening is chilled. Right before you begin, pour about half a cup of water over several ice cubes, and set it aside.
• Start the pastry by combining the flour, sugar, and salt in a bowl and whisk. Add the vegan butter and vegetable shortening, in chunks about 1 tablespoon in size. Use a pastry cutter to cut the fats into the dough, until there are no pieces larger than a pea. Add ice cold water, one tablespoon at a time, and stir until you have a crumbly dough. Wrap the dough in plastic wrap, and place in the fridge for at least 20 minutes.
• Preheat the oven to 400°F (200°C). Use a rolling pin to roll your chilled dough out between two sheets of plastic wrap. Use a circle cookie cutter or a glass or a jar, about 3 ½- 4 inches in diameter to cut 12 circles out of your dough. If needed, roll the dough scraps into a ball and re-roll the dough into a sheet to obtain the 12 circles. Place the circles into the wells of a muffin tin, and push them down sit centered on the bottom. Place the dough in the muffin tins into the fridge, and make the filling.
• Chop the strawberries and the rhubarb into small pieces. Add them, along with the wintergreen berries, sugar, cornstarch and vanilla into a mixing bowl and mix until they're totally coated. Once the oven is to temperature, remove the crust from the fridge and divide the filling evenly between the 12 mini tarts. Place the tarts in the oven for about 12 minutes, until the crusts are slightly golden on the outside. Let the tarts cool fully before enjoying.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

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.