These elegant and mini Strawberry Rhubarb Tarts filled with juicy sweet strawberries and tart rhubarb are great served with whipped cream or ice cream!
Rhubarb season is in full swing and it is the perfect tart and flavorful fruit to bake with! The most well-known classic combination is of course strawberries and rhubarb. If you love strawberry rhubarb pie, you will love these little tarts because they are basically strawberry rhubarb mini pies!
For another way to use fresh in-season rhubarb, be sure to check out my Strawberry Rhubarb Muffins with Streusel Topping! These Strawberry Cheesecakes in a Jar are a great recipe to make with fresh strawberries.
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⭐️ Why You Need to Make This Recipe
- Flavor - Sweet strawberries and tart rhubarb come together in the juicy homemade filling and the buttery pastry crust is in perfect proportion to the filling.
- Method - These tarts are so simple and quick to make with the time-saver of using store-bought frozen premade tart shells.
- Serving - Tarts are so simple to serve compared to a pie! These strawberry rhubarb tarts are great served with whipped cream or vanilla ice cream.
🧈 Ingredients
Here are the ingredients needed to make these easy strawberry rhubarb tarts with frozen tart shells.
Ingredient Notes
- Tart Shells - This recipe was tested with unsweetened frozen tart shells. You can make your own homemade tart shells instead if desired.
- Strawberries & Rhubarb - Fresh or frozen works. You will need to cook the filling for a bit longer if using frozen fruit. Chop the rhubarb smaller than the strawberries because it will break down less than the strawberries during the cooking process.
- Salted Butter - Just a few tablespoons of salted butter added to the filling imparts extra flavor and richness. If using unsalted butter, add a pinch of salt to the filling.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Pre-bake the tart shells just until lightly golden.
Step 2: Combine the strawberries, rhubarb, sugar, cornstarch, and water and begin cooking over medium heat until the mixture boil, while stirring often.
Step 3: Turn down the heat to low and simmer until thickened and no longer cloudy. Add the butter while the mixture is still hot and stir until melted.
Step 4: Fill each pre-baked tart shell with the filling.
Bake for 15-20 minutes or until the filling is bubbly and the tart shells are golden-brown.
💡 Top Tip
These tarts are lovely served while still warm out of the oven with a scoop of vanilla ice cream or a dollop of whipped cream. If eating leftover tarts, warm slightly before serving to make them extra delicious.
❓ Recipe FAQs
Yes, you could make your own tart shells instead. Blind bake until lightly golden before adding the filling and baking again.
Yes! You can use either fresh or frozen strawberries and rhubarb to make these tarts - whatever is accessible to you.
Yes! Use homemade or storebought gluten-free tart shells to make these tarts gluten-free.
Store in an airtight container in the refrigerator for up to 3 days.
🍓 More Strawberry Recipes
Looking for other recipes like this? Try these:
If you tried these Strawberry Rhubarb Tarts or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Strawberry Rhubarb Tarts
Equipment
- baking sheet
- measuring cups & spoons
- medium-size saucepan
Ingredients
- 15 unsweetened frozen tart shells *(or homemade)
- 1 ½ cups chopped fresh rhubarb
- 1 ½ cups chopped fresh strawberries
- ⅓ cup granulated white sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 tablespoons salted butter *
Instructions
- Preheat the oven to 375℉. Arrange the unbaked tart shells on a large baking sheet and prebake according to package directions or for 10-15 minutes in the preheated oven until lightly golden. While the tart shells are baking, prepare the filling.
- In a medium-sized saucepan, stir the chopped rhubarb, strawberries, sugar, and cornstarch until the rhubarb is coated. Add in the water and turn the stove on to medium heat. Cook the mixture for about 5 minutes, bringing it to a simmer, then cook on low for about another 5 minutes, stirring frequently. Turn off the heat, whisk in the butter, and let stand until ready to fill the tart shells.
- When the tart shells are done baking after about 15 minutes in the oven, take them out and distribute the prepared filling evenly between all 15 shells. Place the tarts back in the oven and bake for about 15-20 more minutes or until the tart shells are golden. Let the tarts cool and or serve warm with whipped cream or ice cream. Enjoy!
Notes
- You can make your own homemade tart shells instead if desired. Or use gluten-free tart shells!
Marsha
These tarts look amazing. Very confused why do you prebake the store bought shells for 15 minutes. The edges are going to turn so dark and bake again with the filling. Do you cover with foil. I am asking as yesterday I used the same tart shells to make lemon tarts and pre baking for 7 minutes the shells were starting to brown. Are you afraid of a soggy crust..
Am I understanding the recipe or is the pre baking just for homemade shells
Also can you use both frozen strawberry and rhubarb.
Very excited to hear your response as these are going to look amazing on my upcoming dessert buffet
Naomi Andres
Hi Marsha,
Since the filling is pre-cooked, I developed this recipe with the step to pre-bake the frozen unbaked tart shells to ensure they get a golden colour and are cooked through without being soggy. I have never experienced them browning too dark even during this baking time. Feel free to try the recipe without the pre-baking if you think your oven will make them too dark in that time. Let me know how it goes!
And yes you can use both frozen strawberries and rhubarb.
Naomi
Erin Wilson
Anyone know if I can freeze these tarts?
Naomi Andres
Hi Erin! Thanks for your comment, while I haven’t tried it myself, I think you should be able to freeze these tarts.
Diane
Can I use frozen strawberries and fresh rhubarb? What do I have to change.
Naomi Andres
Yes, that would work! No need to change anything except the cooking time would be a little longer to melt the strawberries. Hope this helps!
Brittney
These turned out amazing! So delicious. I topped them with a tasty crumble to add a bit more texture, (plus who doesn't love crumble?!) and they were just perfect. I dont think any tarts will make it through the night lol I may be making more this week. Thanks for sharing the recipe!
Brittney
My kids liked them so much, I made another batch tonight 🙈 lol
Brenda
Could you freeze the filling to use later on in the winter?
Naomi
I haven’t tried it myself but I think it could freeze well. Please let me know how it goes if you try it!
Taryn
These were the perfect way to use up some of the last rhubarb from our garden. Fast, easy, and delicious! 😋 I didn't bake them for the full 20 minutes the second time around since the shells were already turning brown, but that just meant they were ready to eat even sooner! 😁
Naomi
That sounds great, Taryn! I'm so glad you enjoyed this recipe!
Naomi
Lorna Clayton
just made these,,,they were the best! thank you for sharing your recipe!
Naomi
That's great to hear, Lorna!! Thank you for taking the time to leave a review!
Naomi
Natalie
Hi Naomi
Could I use frozen rhubarb? I have just the perfect amount in the freezer and tart shells as well - just chop them smaller maybe? Or defrost and drain?
Thanks
Natalie
Naomi
Hi Natalie,
I think frozen rhubarb would work just fine in this recipe! No need to defrost!
Let me know how it goes!
Naomi
Mrs. J
I have rhubarb and strawberries on hand . . . off to buy some tart shells to make these.
Oh, and thank you SO much for the gorgeous cupcakes you brought to grad last night!
Naomi
So glad to hear that, Mrs. J, I hope you enjoy them!
Thank YOU for asking me to make them! ☺️ It was truly my pleasure! 💗
Naomi
Lieya
Can't wait to make that! We have tons of rhubarb in our garden right now and that looks like a great way to use some of it!
Naomi
Let me know when you make them!!
Isabel Olivetti
Yummm that looks amazing!
Naomi
Thanks, Isabel!