Last weekend my mom gave me some rhubarb that she had frozen. She intended to make a rhubarb crisp but never got around to it. Then on the same day, my sister dropped off a bunch of fresh blueberries that she and her husband had just picked at a blueberry farm in Wisconsin.
After a bit of thinking I decided to make a blueberry rhubarb tart, using a recipe for blueberry pie filling.
It turned out absolutely delicious. Just the perfect sweetness with bit of tartness from the rhubarb. Erik was especially a huge fan.
Blueberries are delicious and right in season now. The rhubarb was something I had so I adjusted the recipe to include it, but you could easily leave rhubarb out and sub extra blueberries instead.
While I was shooting these desserts Juliet brought her little chair over and stood up and took one of those hearts. It’s not easy finding 10 minutes to snap photos with a toddler around.
These are even good reheated. Store the pie crust in a air-tight container and the filling in the fridge. Then gently heat the filling in the microwave and enjoy!
Printblueberry rhubarb tartletsAuthor: taste of home INGREDIENTS
- ¾ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- ¼ cup cold water
- 3 cups fresh blueberries, divided
- 2 cups rhubarb, chopped into small pieces
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2, 9 inch refrigerated pie crust
- vanilla ice cream, optional
- Pre-heat the oven to 425 degrees.
- Remove pie crust from fridge and allow to come to room temperature for about 20 minutes. Unroll and cut out circles to fit in your mini tart shells (I used 3 inch tart shells). 2 pie crusts make about 7-8 3 inch tarts. Press pie dough into your tart pans. Prick the bottom of the crust with a fork a few times.
- Bake pie crust for 9-11 minutes or until a bit brown. Remove from oven and allow to cool.
- In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 1 cup blueberries and all the rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool.
- Pour into tart shells.
- Best served slightly warm with a scoop of vanilla ice cream.
- Yield: about 8 servings.
- Note, the hearts were made with a heart cut-out cookie cutter and the crust.