Laurey's Prize-Winning Tarts from Break an Egg! Cookbook
Serves: 12 tarts
  • Shells:
  • ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons cold water
  • Filling:
  • 2 cups chopped rhubarb
  • ¼ cup sugar
  • 2 tablespoons orange juice
  • 1 cup diced strawberries
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla
  • Whipped cream for topping
  1. To make the shells: Combine the flour and salt in a large bowl, then cut in the shortening and butter using a pastry blender or your hands. Add the cold water slowly, mixing until a dough forms.
  2. Mold the dough into a flat disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  3. Take the dough out of the fridge and place on a lightly floured surface. Roll out the dough, and then fold it in half and then half again. Roll out and fold the dough once more, then wrap and chill for another 30 minutes.
  4. Preheat the oven to 350 degrees F. Roll out the dough to ⅛ inch thick and cut rounds with a 4 inch biscuit cutter. Turn a muffin tin upside down and spray the tin with cooking spray. Wrap each round of dough over the back of each muffin cup to form cup shapes. Place the tin with the dough in the oven (still upside down), and bake for 30 minutes. Remove and let cool for 5 minutes, then lift the shells off the tin and let cool on a wire rack while you make the filling.
  5. To make the filling: In a medium saucepan, mix the rhubarb, sugar, and orange juice, and bring to a boil over medium heat. Reduce the heat till the mixture is just simmering, and simmer uncovered for 5 minutes or until the rhubarb has softened. Add the strawberries, cornstarch, and vanilla, and stir to combine. Cook for another 5 minutes, until strawberries have softened and the mixture has thickened. Let cool.
  6. Fold in the strawberries.
  7. Fill each tart shell with the strawberry rhubarb mixture, and top with whipped cream.
Recipe by The Geeky Hostess at