Tuesday, June 26, 2012

Strawberry Rhubarb Crumble Tarts

I miss my grandmother. She was such a strong, beautiful, amazing woman. She taught me so much about so many different aspects of life but I am so grateful for the time she took to teach me how to cook. I have so many treasured memories of sitting in her kitchen tasting all the wonderful things she was making. She always liked to make a strawberry rhubarb pie in the summertime. I decided at a recent get together with friends to give her traditional pie a makeover and made single serving tarts. I think it turned out fabulous, of course I could be biased! Enjoy the pictures a la my new Instagram obsession, these were shot in "earlybird".


Pie Crust
  • 12 tablespoons cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water

  • 2 cups sliced strawberries
  • 2 cups chopped rhubarb
  • 1 cup sugar
  • 3 tablespoons cornstarch 
  • 1/2 teaspoon lemon zest
  • juice of one lemon
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
Crumble Topping:
  • 1/2 cup flour
  • 1/4 sugar
  • 1/2 brown sugar
  • 1/2 cup cold unsalted butter

Preheat oven to 400F. 

Pie Crust:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Separate dough into 4 balls. Grease tart dishes and press dough with your fingers until even across bottom and sides.


In a large bowl, mix strawberries, rhubarb, sugar, and cornstarch until a thick syrup forms.  Stir in lemon zezt, lemon juice, cinnamon and vanilla.  Pour equally into crust lined tart dishes.

Crumble Topping:

 Mix flour and sugars. Cut butter into mixture until crumbs form. Sprinkle crumbs on top of tarts.

Bake for 50 mins or until tart begins to bubble and top starts to brown.

Our Ratings:

Mama F: 10 - The smell of this cooking just took me back to my childhood! The crumble top was a tasty addition.

Daddy F: 9 - Generally not a fan of pies this dessert won him over with the crunchy crumble topping.

Fuller Kids: 7 - They liked the tarts but I think they enjoyed helping me make them more. I love passing down traditions to my girls!

Lucky the Dog: 2 - Not a fan. Too much fruit not enough chicken.

1 comment:

  1. What a lovely remembrance of your grandmother--I always ate strawberry rhubarb pie in the summer, too. Love that you've done a crumb crust instead of the traditional lattice.


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