Today we’re celebrating National Strawberry-Rhubarb Pie Day—a Southern summertime favorite. We’ve got to thank Ben Franklin, who delivered the first rhubarb seeds to North America in the 1770s. Though he initially brought the seeds over for medicinal reasons, the rhubarb’s rich red stalks quickly transformed into a main ingredient for delicious deserts.
Here’s a recipe for our favorite Strawberry-Rhubarb Tartlets:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
- 1 cup cold butter, cut into small pieces
- 2 large egg yolks
- 1/2 cup ice-cold water
- 3 tablespoons butter
- 1/2 cup sliced fresh or frozen rhubarb
- 1 cup sliced fresh strawberries
- 2/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons fresh lemon juice, divided
- Parchment paper
- 1 large egg
- 2 1/2 tablespoons milk, divided
- 1 1/2 cups powdered sugar
- Pulse first 4 ingredients in a food processor until blended. Add cold butter, and pulse 5 or 6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold water. With processor running, pour yolk mixture through food chute, and process just until mixture forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap; chill 1 hour.
- Meanwhile, melt 3 Tbsp. butter in a 1-qt. saucepan over medium heat. Add rhubarb, and sauté 3 minutes. Stir in strawberries and 2/3 cup granulated sugar; cook, stirring constantly and crushing fruit with spoon, 5 minutes.
- Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into rhubarb mixture; bring to a boil. Cook, stirring often, 2 minutes or until thick. Remove from heat, and transfer mixture to a small bowl. Cover and chill 30 minutes.
- Preheat oven to 350°. Unwrap dough; roll to 1/8-inch thickness on a floured surface. Cut dough into 48 rectangles, using a 2 1/2- x 3-inch cutter and rerolling scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of dough with water, and top with remaining dough rectangles, pressing edges to seal.
- Stir together egg and 2 Tbsp. milk, and brush over tops of tarts. Cut a small “X” in top of each tartlet for steam to escape.
- Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.
Yield: Makes 2 dozen
Total Time: 2 Hours, 25 minutes