When I end up with too much of something in the kitchen, I like to see how creative I can get with the leftovers. This is what happened after I made my strawberry rhubarb tart. When blessed with an excess of pie crust and strawberry rhubarb filling….what’s a girl to do? Make mini strawberry rhubarb pies of course!!!
Scoop in your pie filling but leave out the juices for now. It works best to add the juices later after the pie crusts have had a chance to cool in the refrigerator. Now that your tins are full with crust and filling, it’s time to make a top! I had just enough dough to do the lattice approach, but a full coverage top would work great as well. Refrigerate for at least 30 minutes once the tops are on.
Time for the final step! After the dough is nice and cool, brush the tops with a honey wash. I use about 4 tablespoons of hot water and 2 teaspoons of honey for my wash. Sprinkle a little sugar on the crust, and slide them in the oven for 30 minutes.
Let your pies cool slightly before taking them out of the tins, but be careful not to wait too long. It will be more difficult to release them from the muffin tin if they’ve cooled completely. Enjoy!
- Tart Crust
- 165g white rice flour (about 1 cup)
- 175g brown rice flour (about 1 cup)
- 140g sweet rice flour (About 2/ 3 cup)
- 50g tapioca starch (About 1/ 3 cup)
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup butter
- 2 eggs
- 6 tablespoons cold water
- ½ teaspoon apple cider vinegar
Strawberry Rhubarb Filling
- 2 cups diced rhubarb about 3 stalks
- 2 cups diced strawberries (12 ounces)
- ½ cup sugar
- 1 tablespoon orange juice (or lemon juice)
- 4 tablespoons tapioca starch
Honey Wash for Tart Crust
- 1 teaspoon honey
- 3 tablespoons warm water
- Strawberry Rhubarb Filling
- Dice up the rhubarb and strawberries. Place them in a bowl and add the orange juice or lemon juice, sugar and tapioca. Mix well and let rest for at least 30 minutes.
- In a large mixing bowl combine the flours, xanthan gum sugar and salt.
- Using a a cheese shredder (or food processor) shred the butter into the flour bowl.
- Mix by hand until well combined.
- Add the egg, apple cider vinegar, and water, and knead the dough until a ball is formed.
- Cover the dough and refrigerate for at least 30 minutes.
- Split the dough in half.
- Roll the dough out onto unbleached parchment paper or wax paper.
- Using a small bowl or a canning lid, cut the dough into circles and carefully insert them into a creased muffin tin.
- With a slotted spoon divide the strawberry rhubarb filling evenly into the muffin tins.
- Using the extra dough cut out lines for the lattice, or use a flat circle for the top of the crust.
- Refrigerate the tart for 30 minutes
- Pre-heat oven to 400F.
- Pour 3 tablespoons of warm water into a bowl with a teaspoon of honey to make the honey wash.
- Brush the crust with the honey wash and sprinkle with a little bit of sugar.
- Spoon some of the liquid from the filling back into the tart.
- Bake tart for 30 minutes, until the crust is golden.