Strawberry Rhubarb Tartlets

Sweet strawberries and tangy rhubarb baked into flaky little tartlets — the perfect balance of bright spring flavor and buttery comfort.

🌱 From the Field

Our rhubarb is one of the first treasures of the season — vibrant pink stalks with a bold tart flavor that pairs beautifully with sweet strawberries. Together, they create a classic farm-style dessert that tastes like spring sunshine.

🧺 Ingredients (makes 6 tartlets)

For the filling:

  • 2 cups Wild Flight Farm rhubarb, chopped
  • 1½ cups fresh strawberries, sliced
  • ⅓ cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

For the tartlets:

  • 1 sheet puff pastry or pie dough
  • 1 egg (for egg wash, optional)
  • Optional: coarse sugar for sprinkling

Optional for serving: whipped cream, vanilla ice cream, or yogurt

🔥 Instructions

1. Preheat oven:
Preheat oven to 400°F (200°C).

2. Make the filling:
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice. Let sit for 10 minutes.

3. Prepare the pastry:
Roll out puff pastry or pie dough and cut into 6 squares or circles. Place onto a parchment-lined baking sheet.

4. Fill the tartlets:
Spoon filling into the center of each pastry piece, leaving a border around the edges. Fold edges slightly inward.

5. Bake:
Brush edges with egg wash if using and sprinkle lightly with sugar. Bake for 20–25 minutes until golden and bubbling.

6. Cool slightly & serve:
Serve warm or room temperature with whipped cream or ice cream.

🌾 Farmer’s Tip:

Rhubarb releases lots of juice while baking — the cornstarch helps thicken the filling and keeps the tartlets from becoming soggy.

🍽️ Serving Ideas:

  • Serve warm with vanilla ice cream
  • Dust with powdered sugar before serving
  • Pack into picnic baskets or spring brunch spreads
  • Drizzle with honey for extra sweetness

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