Mini Strawberry Rhubarb Tartlets Recipe

These mini strawberry rhubarb tartlets are charming and delicious. The contrast of sweet strawberries, tangy rhubarb and crisp, buttery pastry makes for a delightful bite-sized dessert.

Strawberry and rhubarb are a classic pairing for a reason. The strawberries lend sweetness and aroma, while the rhubarb adds a bright, tart backbone. Together they create a balanced filling that shines when baked into a crisp shortcrust pastry.

These tartlets are made with a simple, buttery short crust, but they also work well with store-bought sweet pastry or ready-made tartlet cases if you need a quicker option.

Ingredients

Strawberries: use fresh strawberries for the best texture and flavor. Avoid frozen berries here, which can become mushy and make the pastry soggy.

Rhubarb: buy fresh, firm stalks. Remove and discard any leaves before using—the leaves are poisonous and should never be eaten.

Almond meal (ground almonds): helps absorb excess juices from the filling and keeps the tartlet bases crisp.

Tapioca starch: thickens the fruit juices during baking and prevents sogginess. You can substitute an equal amount of cornflour if preferred.

Plain (all-purpose) flour: is ideal for the pastry. Avoid flours with raising agents so the crust stays flat and crisp.

Butter and egg: cold butter for the pastry and a lightly beaten egg to bind it. Salted or unsalted butter both work; reduce added salt if using salted butter.

Strawberry jam: brushed over the hot tartlets after baking for a glossy finish and to keep the fruit moist.

How to make strawberry rhubarb tartlets

Sweet shortcrust pastry

These tartlets are easiest if you use cold butter straight from the fridge. If you’re short on time, pre-made sweet shortcrust pastry or tartlet cases work well.

1. Cube cold butter and place it with plain flour in a food processor. Pulse until the mixture resembles fine breadcrumbs.
2. Sift in the icing sugar and pulse briefly to combine.
3. Lightly beat the egg and add it to the mix. Pulse until the dough just starts to clump together and holds shape when pressed.
4. Tip the mixture onto a work surface and gently press into a disk. Wrap tightly in clingfilm and chill in the fridge for at least 1 hour (preferably 4 hours or overnight).
5. When ready, let the pastry sit at room temperature for about 20 minutes before rolling.
6. Preheat the oven to 355°F (180°C / 160°C fan). Grease muffin or mini tart tins and tear sheets of foil to line each case for blind baking.
7. Roll the pastry on a lightly floured surface to about ½ cm thick. Cut rounds to fit 12 tartlet cases and gently press into the tins. Prick the bases lightly with a fork.
8. Line each case with foil and fill with baking sugar or baking weights; blind bake for 10 minutes. Carefully remove the foil and weights (the sugar will be hot—transfer to a heatproof container to cool and reuse if desired).
9. Return the cases to the oven for another 5 minutes, until they just begin to turn golden. Sprinkle about ½ teaspoon almond meal into the bottom of each pre-baked case to help absorb juices from the filling.

Tart filling

Make the filling while the shells chill or during the pre-bake. This fruit mix cooks down and becomes glossy and spoonable in the tartlet cases.

1. Wash and trim rhubarb, then chop into small pieces. No need to remove stringy fibers unless the stalks are especially coarse—they soften as they bake.
2. Hull and chop the strawberries into small pieces. Zest half a lemon and add it to the fruit.
3. Combine the rhubarb, strawberries and lemon zest in a bowl. Sprinkle the tapioca starch over the fruit and toss to coat evenly. Add the sugar and mix thoroughly.
4. Pile the filling into the pre-baked tartlet cases—fill them generously as the fruit will shrink as it cooks.
5. Bake the filled tartlets for about 30 minutes, or until the pastry is golden and the fruit is bubbling and soft.
6. Warm a little strawberry jam with a splash of water and brush it over the hot tartlets for shine and extra flavor.

How to serve

Serve warm for the best texture, perhaps with a scoop of plain or tangy ice cream, or enjoy them at room temperature once cooled. The jam glaze gives the tartlets a glossy, attractive finish.

How to store

These tartlets are best eaten the day they are made for maximum crispness. If you need to store leftovers, arrange them in a single layer in an airtight container lined with baking paper and refrigerate for up to three days. Note that the pastry will soften over time as the filling releases moisture.

Recipe

Have you made this recipe? Share your experience in the comments and tag any photos so others can see your creations.

Looking for more dessert ideas?

If you enjoyed these tartlets, try other fruity desserts that pair well with shortcrust pastry or simple frozen treats for serving alongside.