Strawberry Rhubarb Tartelette

Ingredients to makes 3 Strawberry-Rhubarb Tartlettes

  • 1 single pie crust- see Smitten Kitchen's recipe for Pie Crust 102

  • 5 stalks{about 1 cup} of rhubarb; wash & cut into 1/2 inch slices

  • 1 cup of strawberries; wash, destem, cut

  • 1 tablespoon of sugar {if berries are not naturally sweet, may have to add more}

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 egg

  • optional for topping: powder sugar for dusting, candied lemon peel, lemon curd


  • Prepare pie crust, let it rest 1-2 hours in refrigerator, roll out to make 3- 7 inch circles, place in buttered/floured ramekin, chill 30 min.

  • Into a preheated 375 F oven, place the pie ramekins {dough should have slits in the sides and bottom, covered with foil & sprayed with nonstick cooking spray, and weighted with pie weights or dried beans} bake x 15-20 minutes.

  • {while crusts are baking} Into a medium bowl, combine rhubarb, strawberries, lemon juice & zest, and sugar. Toss together.

  • Allow crust to cool slightly, then fill with strawberry-rhubarb mixture. Make egg wash {1 beaten egg with teaspoon of water} and brush edges of crust. Place tartelettes back into the oven for 15-30 minutes with dough exposed until fruit mixture is tender and crust is browned.