Recipe: Strawberry Rhubarb Tarts

Step 1

Shahir’s Pie Crust:

Step 3

Place the chilled flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and divide in half. Roll dough into 2 balls. Wrap in plastic wrap and refrigerate for at least 30 minutes, or overnight.

Step 5

Take the dough out of the fridge 30 minutes before rolling to soften. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Bake according to recipe recommendation.

Step 7

Fruit tart assembly:

Step 9

Preheat oven to 400F, and spray 6 mini tart pans with cooking spray. Roll out dough to ⅛" thick and line prepared tart shells with dough, pressing into the bottom and using a rolling pin to cut off the edges. Chill the tart shells in freezer for 15 minutes. Cover tarts with parchment paper and fill ⅔ with dried beans or rice. Blind bake tart shells for 15-20 minutes, until just golden brown. Remove from oven and set aside to cool. In a large bowl, toss together all ingredients for filling, divide evenly between tart shells. Return to the oven and bake until fruit looks thickened and jammy, 20-25 minutes. Remove from oven, cool and serve with whipped cream.