Strawberry Rhubarb Tartlets

One of Tim's all-time favorites is strawberry-rhubarb pie. Luckily it's easy to come by these ingredients at the CSA in the spring. Armed with super ripe berries and tart rhubarb, I decided to use a recipe for lattice-topped mini-tarts that I found in Martha Stewart's New Pies and Tarts cookbook (snagged, along with her cookie book, for a cheap price at TJ Maxx on Friday). I tweaked the recipe a little bit to my taste, as described below, and they came out great! Not too sweet, super buttery crust.

Here's how I adapted the filling:

2 cups strawberries, cut into tiny dice

3 stalks rhubarb, cut into tiny dice (about 1.5 cups)

1/4 cup freshly squeezed orange juice

2 TBS orange-flavored liqueur, such as Grand Marnier

3/4 cup sugar

Mini Blueberry Tarts

These are great for a BBQ... blueberry pie, no fork or knife required. Planning on topping them with a little bit of whipped cream. Made them using the awesome blueberries from the CSA and the mini-tart press that Martha put in my stocking one year. The tart press doesn't get used often, but when it does, it rocks. Thanks, Mom!

I can thank the other Martha for the recipe. However, I can advise, for those of you that may try this recipe, that the 2 cups of blueberries required is far too much. At 17 minutes left of cooking, I checked on the tarts and they looked fine... with 7 minutes left, the blueberries had exploded pretty much everywhere- some of the blueberries had been violently propelled out of the tin. I would say use closer to 1.5 cups, to be safe. Do not overfill those little guys!

In any case, they tasted great with the whipped cream. I recommend these!