Growing up in Minnesota, we grew rhubarb in our backyard garden, and rhubarb pie was a summer staple. So I had in my mind to create a version of my Grandma’s rhubarb pie for the 4th of July, but we can’t find her recipe. I swear we made it just last year, so it has to be around here somewhere. It’ll turn up.
Anyway, the idea was to add strawberries to her recipe and then create little tarts instead of one large pie. The strawberries cut the tartness of the rhubarb, which makes the pie an easier sell for some folks. (I still can’t get my husband to try it.)
Instead of Grandma, I turned to AllRecipes for the base rhubarb strawberry pie recipe — and it was really good. Go to AllRecipes for the ingredients and pie instructions. I’m going to walk you through turning the pie into rhubarb strawberry tarts.
If you try their recipe, you’ll see some reviewers saying the fruit was runny (it isn’t) and that you should cook the rhubarb first (you don’t need to). Just make sure your rhubarb and strawberries are dry before you begin working with them and you’ll be fine.
Cut your strawberries and rhubarb to about the same size so they cook evenly and aren’t too big for your smaller format (left photo). The recipe will tell you this, but after you mix the fruit and sugar, you let the fruit macerate for 30 minutes (right photo). Before you scoop your fruit, mix it one more time so the juice is evenly distributed.
The tarts will be easier to make if you have a non-stick tartlett pan.
Either make your own pie crust (here’s my grandma’s recipe) or do what I did, and use Pillsbury refrigerated pie crust in the red box — the kind that has two rolled up pie crusts per box.
Cut a circle of pie crust that is about 1.5″ bigger round than the base of your tart. My tart pan has removable bottoms, so it was easy to put one bottom on the pie crust to figure out the measurements. Then I just turned a bowl over and cut around it. You want enough pie crust to come up the sides of the tart pan and then be able to fold over the fruit.
We were able to cut out two circles from each pie crust, then ball up the leftovers and roll out an extra circle. So total, you’ll be able to make six tarts from two pie crusts. Each tart is like an extra big slice of pie.
Put a heaping ice cream scoop of fruit into each crust. Arrange the fruit so it’s evenly distributed in the tart. (That’s what I remember Grandma writing on her recipe card “evenly distributed” — what a weird thing to remember!)
Now you’ll do a gentle pinch and fold thing with the excess crust. When you’ve done that all the way around, press it down a little onto the fruit, so the folds will stick together.
Add a quarter pat of butter to the center of the tart (I used unsalted stick butter) and then brush the visible crust with egg yolk. One yolk was enough for my six tarts.
Cook the tart in a pre-heated 400 degree oven. Check it at 20 minutes and give it 5 more minutes if needed. Mine were great at 20 minutes. Let them cool a bit, and then pop them out of your tart pan.
These were sooo good. We served ours with vanilla ice cream, but they’d also be great with homemade whipped cream.
(At this point, I was all “I must have enough pictures — time to eat pie!”)
Baby B and I had fun making these — and they’d be a good activity while you’re waiting for the fireworks to start. Do you have traditional 4th of July desserts? Let me know in the comments – I’m always looking for new ideas!