Make strawberry-rhubarb compot.
1 large bunch of rhubarb peeled and chopped into 1/2” to 1” chunks
1 1/2 quarts strawberries hulled and chopped.
Juice of 1 lemon
Lemon zest (optional)
water to start simmering without burning to fruit
sugar to taste
Place strawberries and rhubarb in a pot.
Turn burner to medium heat
Add lemon juice
Add water, just enough to keep the fruit from burning
Stir occasionally to keep the mixture from burning.
Once it starts to boil, reduce heat and allow to simmer until everything is soft.
Mash lumpy bits up so everything is the same mushy texture.
Let simmer to thicken to desired consistency.
Add sugar to taste. This will vary depending on how sweet your strawberries are.
Refrigerate or freeze until ready to use.
1 large bunch of rhubarb peeled and chopped into 1/2” to 1” chunks
1 1/2 quarts strawberries hulled and chopped.
Juice of 1 lemon
Lemon zest (optional)
water to start simmering without burning to fruit
sugar to taste
Place strawberries and rhubarb in a pot.
Turn burner to medium heat
Add lemon juice
Add water, just enough to keep the fruit from burning
Stir occasionally to keep the mixture from burning.
Once it starts to boil, reduce heat and allow to simmer until everything is soft.
Mash lumpy bits up so everything is the same mushy texture.
Let simmer to thicken to desired consistency.
Add sugar to taste. This will vary depending on how sweet your strawberries are.
Refrigerate or freeze until ready to use.
Make Lemon curd using this recipe.
http://allrecipes.com/recipe/lemon-curd-2/
Refrigerate until ready to use
http://allrecipes.com/recipe/lemon-curd-2/
Refrigerate until ready to use
Make short bread dough until using this recipe
http://www.kingarthurflour.com/recipes/shortbread-recipe
I didn’t use water, because I splashed in too much vanilla extract. (It was yummy.)
Let chill in fridge for about an hour.
Preheat oven to 350 degrees.
Using tart tins about the size of the mini cupcakes.
Place a quail egg sized piece of dough into each tin.
Using a tart tamper or your fingers line the tin with the dough.
Prick the bottoms with a fork.
Bake for about 10 minutes.
Take the tarts out of the oven and fill about 1/2 full with the lemon curd about 1/4 of a tablespoon.
You may want to move the tarts around the baking sheets for more even cooking.
Bake for another 10minutes.
take out of the oven and top with compot.
bake for another 10minutes or until the crust is golden brown.
Let cool until cool enough to handle and take out the tarts and place them in the mini cupcake papers.
Serve.
If you don’t add the fruit topping you can do the same thing. Just bake it for longer once the lemon curd is added.
1 lemon curd and 1 shortbread recipe will make a little more than 48 mini tarts.
http://www.kingarthurflour.com/recipes/shortbread-recipe
I didn’t use water, because I splashed in too much vanilla extract. (It was yummy.)
Let chill in fridge for about an hour.
Preheat oven to 350 degrees.
Using tart tins about the size of the mini cupcakes.
Place a quail egg sized piece of dough into each tin.
Using a tart tamper or your fingers line the tin with the dough.
Prick the bottoms with a fork.
Bake for about 10 minutes.
Take the tarts out of the oven and fill about 1/2 full with the lemon curd about 1/4 of a tablespoon.
You may want to move the tarts around the baking sheets for more even cooking.
Bake for another 10minutes.
take out of the oven and top with compot.
bake for another 10minutes or until the crust is golden brown.
Let cool until cool enough to handle and take out the tarts and place them in the mini cupcake papers.
Serve.
If you don’t add the fruit topping you can do the same thing. Just bake it for longer once the lemon curd is added.
1 lemon curd and 1 shortbread recipe will make a little more than 48 mini tarts.
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