INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
These sweet-and-tart treats work as a dessert, or as portable snack any time of day. The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
- Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to the refrigerator to chill at least 30 minutes.
- Preheat oven to 400 degrees. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.
RASPBERRY RHUBARB CROSTATA
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
- For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.
MINI STRAWBERRY RHUBARB TARTS
We spooned rhubarb-strawberry mixture into Pillsbury pie crust-lined muffin cups to create our mini Strawberry Rhubarb Tarts.
Provided by Brooke Lark
Categories Dessert
Time 55m
Yield 9
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
BERRY RHUBARB HAND TARTS
As colorful outside as they are inside, these juicy tarts are easy to make with Pillsbury refrigerated pie crusts and Betty Crocker Rich & Creamy vanilla frosting.
Provided by Brooke Lark
Categories Dessert
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In 1-quart saucepan, place butter, rhubarb, berries and sugar. Simmer over medium heat about 5 minutes, stirring occasionally, until rhubarb is softened. With whisk, quickly stir in cornstarch. Cook until mixture is thickened. Remove from heat; set aside.
- On large cutting board, unroll pie crusts. Using pizza cutter, cut each pie crust into 1 large square. Cut each large square into 4 smaller squares.
- Spoon 1/4 cup berry-rhubarb mixture onto center of 4 crust squares. Gently place second crust square on top of each. With fork, press edges to seal and form tart. Place tarts on cookie sheet.
- Bake 10 to 12 minutes or until edges are golden brown.
- Into 1 small resealable food-storage plastic bag, place 1/4 cup frosting; place remaining 1/4 cup frosting in another bag. Add pink gel food color to one bag; add purple gel food color to other bag.
- Microwave bags on High about 10 seconds or until frosting is melted. Knead each bag to spread color throughout frosting. Cut off tiny bottom corner from each bag; drizzle frosting over warm hand tarts.
Nutrition Facts : ServingSize 1 Serving
WINNIE'S MINI RHUBARB & STRAWBERRY PIES
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MINI RHUBARB AND RASPBERRY GALETTES
Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). In this recipe from " Martha Stewart's New Pies & Tarts," the two are simply tossed with cornstarch and sugar, then centered on small rounds of pate brisee to create individual galettes.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 7
Steps:
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
- In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
- Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.
MINI CAST-IRON RASPBERRY RHUBARB CRISPS RECIPE BY TASTY
Here's what you need: rhubarb, raspberry, organic sugar, arrowroot powder, fresh ginger, old fashioned rolled oat, raw almonds, flax seed, pumpkin seeds, almond flour, kosher salt, ground ginger, maple syrup, coconut oil, cast iron skillets
Provided by Rachel Gaewski
Categories Desserts
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the filling: In a medium bowl, mix together the rhubarb, raspberries, sugar, arrowroot powder, and ginger until the fruit is well coated. Set aside while you prepare the topping.
- Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20-30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
- Transfer the topping to a medium bowl and fold in the remaining ½ cup (45 g) oats.
- Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
- Bake for 22-25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
- Let cool for 10 minutes before serving.
- Enjoy!
STRAWBERRY RHUBARB MINIATURE TARTS
Sweet, savory, tangy - this dessert is a balance of fall flavor and winter comfort. It is easily converted to a vegan dessert by omitting the egg white for 2 tablespoons of cornstarch in the fruit filling, and substituting butter with margarine in the crust. Add a dollop of whipped topping and enjoy! It's hard to eat just one :) Feel free to customize the amount of pretzel versus nut mixture. I do not always do it exactly, but either way it produces a savory, sweet, crunchy crust that is delicious. serve warm with whipped cream, whipped topping, gelato, or ice cream (either traditional vanilla or a non-dairy variety of ice cream tastes great).
Provided by reinitarica
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 36.2 g, Cholesterol 30.5 mg, Fat 15.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 297.6 mg, Sugar 23.9 g
RASPBERRY RHUBARB TART
Make and share this Raspberry Rhubarb Tart recipe from Food.com.
Provided by Charlotte J
Categories Tarts
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Press the pie crust into a tart pan.
- In a bowl, toss the remaining ingredients together.
- The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
- Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
- Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.
More about "rhubarb raspberry mini tarts recipes"
SUPER EASY RHUBARB AND RASPBERRY TARTS - LARDER LOVE
From larderlove.com
Estimated Reading Time 6 mins
- Heat the rhubarb and raspberries (reserve 6 for decorating) in a small pan with the honey till the rhubarb is soft and broken down, mash together
RASPBERRY-RHUBARB TART RECIPE | REAL SIMPLE
From realsimple.com
4/5 (110)Total Time 1 hr 55 minsAuthor Leigh BarkerCalories 576 per serving
- Heat oven to 400° F. In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
- Meanwhile, in a large bowl, combine the rhubarb, raspberries, and 1 cup of the remaining sugar; set aside.
- On a lightly floured surface, roll the dough into a 14-inch circle. Place it in a large cast-iron skillet, allowing the dough to hang over the edge. Top with the rhubarb mixture. Fold the edge of the dough over the fruit (to create pleats).
- Lightly brush the top of the dough with water and sprinkle with the remaining sugar. Bake until golden brown, 50 to 55 minutes. Let cool for 5 to 10 minutes. Slice into wedges and serve with the whipped cream or ice cream (if using).
RASPBERRY RHUBARB MINI TARTS | CAKE 'N KNIFE
From cakenknife.com
Estimated Reading Time 2 mins
- In the bowl of a food processor, combine the flour, salt, and 1 Tbsp of the sugar for the crust. Add 14 Tbsp cold butter and pulse until the mixture resembles a coarse meal. Pulse in cold water, 1 Tbsp at a time, until the dough comes together and is still a little crumbly. Turn the dough out onto a lightly floured surface and knead gently. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
- Divide dough into 6 pieces and roll each disc out into an 8" circle. Place each circle of dough in a mini cast iron skillet, pressing the dough into the pan and letting the excess dough hang over the edges.
MINI RASPBERRY AND RHUBARB CRUMBLE TARTS - DOM IN THE …
From dominthekitchen.com
MINI RASPBERRY-RHUBARB PIES {#GIVEAWAY} - JOANNE …
From joanne-eatswellwithothers.com
MINI RASPBERRY TARTS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MINI RASPBERRY TARTS RECIPE | JULIA BAKER | COOKING …
From cookingchanneltv.com
SUPER EASY RHUBARB TARTS - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
RASPBERRY CUSTARD MINI TARTS - THE BIG SWEET TOOTH
From thebigsweettooth.com
STRAWBERRY RHUBARB TARTS - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
RASPBERRY RHUBARB MINI TARTS | RECIPE | RASPBERRY RHUBARB, TASTY …
From pinterest.co.uk
STRAWBERRY RHUBARB TARTS - THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
RASPBERRY-RHUBARB TART RECIPE | MYRECIPES
From myrecipes.com
SPRING RHUBARB BERRY TARTS - CHATELAINE
From chatelaine.com
CUTE MINI STRAWBERRY RHUBARB TARTS - LIVING SWEET MOMENTS
From livingsweetmoments.com
MINI STRAWBERRY RHUBARB PIES IN MUFFIN TINS - TASTE AND SEE
From tasteandsee.com
RASPBERRY RHUBARB MINI TARTS | RECIPE - PINTEREST
From pinterest.com
EASY RASPBERRY TARTS | SIMPLE & DELICIOUS | ALL SHE COOKS
From allshecooks.com
HOMEMADE MINI RASPBERRY TARTS (TARTLETS) RECIPE - PERFECT BREW
From perfectbrew.com
RASPBERRY RHUBARB TART — FLOURISHING FOODIE
From flourishingfoodie.com
MINI RASPBERRY TARTS RECIPE | MYRECIPES
From myrecipes.com
MINI RHUBARB AND RASPBERRY CRUMBLE TARTS - LINCOLNSHIRE LIFE
From lincolnshirelife.co.uk
MINI RHUBARB AND RASPBERRY GALETTES RECIPE - PINTEREST
From pinterest.com
MINI RHUBARB PIES - CINNAMON AND SUGAR
From cinnamonsugarandalittlebitofmurder.com
STRAWBERRY RHUBARB TARTS - BAKING A MOMENT
From bakingamoment.com
MINI RASPBERRY ALMOND TARTS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
MINI RASPBERRY TARTS ELEGANT DESSERT RECIPE - WONDERMOM …
From wondermomwannabe.com
INDIVIDUAL RASPBERRY-RHUBARB TARTS | MIDWEST LIVING
From midwestliving.com
HOW TO MAKE STRAWBERRY RHUBARB TARTS IN 30 MINUTES - RECIPES …
From emmairenecavanagh.com
RASPBERRY RHUBARB MINI BUNDT CAKES | FLOUR COVERED APRON
From flourcoveredapron.com
RECIPE: RHUBARB AND RASPBERRY MERINGUE TARTS | RASPBERRY …
From pinterest.nz
RHUBARB, RASPBERRY AND PEAR TARTS (GRAND FINAL DESSERT!)
From zhangcatherine.com
CRANBERRY & RASPBERRY MINI TARTS - DOUG KAUFMANN'S KNOW THE …
From knowthecause.com
RHUBARB TARTLETS | KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY RHUBARB MINI TARTS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
MINI RHUBARB CRUMBLE TARTS | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
RHUBARB-STRAWBERRY TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
MINI RHUBARB TARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love