Strawberry season is upon us and what better way to enjoy the delicious, sweet berries of June than by pairing them with tart rhubarb and making these elegant little Strawberry Rhubarb Tarts!!
This homemade strawberry rhubarb pie filling is super easy to make and only requires 5 ingredients!! I also use fresh rhubarb and strawberries in this filling to create the perfect sweet/tart balance with lovely, in-season fruit!! So yum!!
This recipe calls for storebought unsweetened tart shells, but you can, of course, make your own pie crust tart shells at home. I love using storebought shells because they are very convenient as you can whip up a batch of tarts in a few minutes for a quick and easy dessert without having to deal with any fussy pie crust! Check out my recipe for Butter Tarts for another easy dessert recipe that can be thrown together in under 20 minutes!
Stay tuned for a fun birthday themed recipe later this month, as Knead Some Sweets is turning 1 year old this month!! 🎂 I can't believe I've been doing this for 1 year already!! I have learned SO much about blogging over the past year an look forward to what this next year holds! Thank you so, so much to all of my amazing, supportive readers for reading my ramblings and making my recipes!! ❤ xoxo
Strawberry Rhubarb Tarts
Ingredients
- 18 unsweetened store-bought tart shells (or homemade)
- 1 ½ cups chopped fresh rhubarb
- 1 ½ cups chopped fresh strawberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 375℉. Arrange the unbaked tart shells on a large baking sheet and bake for 15 minutes in the preheated oven. While the tart shells are baking, prepare the filling:
- In a medium-size saucepan, stir the chopped rhubarb, 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 add the chopped strawberries and cook on low for about another 5 minutes, stirring frequently. Turn off heat 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 18 shells. Place the tarts back in the oven and bake for about 20 more minutes. Let the tarts cool and serve with whipped cream. Enjoy!
Love and cookies,
Naomi
If you make these Strawberry Rhubarb Tarts, I’d love to see pictures of your creations on Instagram, Facebook, and Twitter! Hashtag them #kneadsomesweets!
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!