Berry Rhubarb Hand Tarts Recipes

VERY BERRY RHUBARB BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
• Bake crust in preheated oven until golden brown, about 15 minutes.
• Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
• Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
• Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

BERRY RHUBARB HAND TARTS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 1-quart saucepan, place butter, rhubarb, berries and sugar. Simmer over medium heat about 5 minutes, stirring occasionally, until rhubarb is softened. With whisk, quickly stir in cornstarch. Cook until mixture is thickened. Remove from heat; set aside.
• On large cutting board, unroll pie crusts. Using pizza cutter, cut each pie crust into 1 large square. Cut each large square into 4 smaller squares.
• Spoon 1/4 cup berry-rhubarb mixture onto center of 4 crust squares. Gently place second crust square on top of each. With fork, press edges to seal and form tart. Place tarts on cookie sheet.
• Bake 10 to 12 minutes or until edges are golden brown.
• Into 1 small resealable food-storage plastic bag, place 1/4 cup frosting; place remaining 1/4 cup frosting in another bag. Add pink gel food color to one bag; add purple gel food color to other bag.
• Microwave bags on High about 10 seconds or until frosting is melted. Knead each bag to spread color throughout frosting. Cut off tiny bottom corner from each bag; drizzle frosting over warm hand tarts.