In my last post on my recent obsession with making rhubarb tarts, I had used a new rectangular tart pan which delivered a different aesthetic to my tart, and I loved it. This led me to order these mini tart pans, which escalated my tart-making obsession to another level!
For the crust, I used my go-to Martha Stewart all-butter pie crust (1 1/4 cups flour, 1/2 tsp salt, 1/2 tsp sugar, 1 stick butter, and ice water to bring it together), divided the dough into 6 equal portions, and rolled each one into a circle and carefully lined each tartlet pan. Then I ran my rolling pin over the tops, in order to cut off the excess dough.
For the filling, I decided to add strawberries to my rhubarb, since I love that specific combination of flavors. So I chopped my rhubarb and strawberries into same sized chunks, and then tossed them with sugar, flour, and a pinch of salt.
Then the tartlets were ready to be filled. Usually I would arrange a nice pattern with my rhubarb when making regular-sized tarts, but in this case the strawberries were already starting to grow soft from the sugar and the rhubarb was chopped into chunks, and there wasn't really way to arrange them nicely. So I just divided the filling among the prepared tartlet pans, and used a spatula to push the filling out to the edges.
After they baked for about 50 minutes, they were golden and beautiful!
They were best while still warm and fresh out of the oven! But still good the next day as well. The strawberries and rhubarb combined were divine, as the strawberries mellowed out the tartness of the rhubarb, and the colors together were just beautiful!
I decided that I like the mini tarts even better than one big tart, a) because the crust is even flakier and crispier - perhaps because it's a smaller amount of filling than in one large tart, and b) because you get a whole tart to yourself!