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Strawberry-Rhubarb Tartlets

We love the flavor pairing of these early spring favorites in Strawberry-Rhubarb Tartlets. We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.
2 Servings - 1 hr -
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Servings:2  | Calories:2532 | Total Fat:127g  | Chol:927mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 127g
195 %
Sat Fat 75g
375 %
Total Carb 325g
108 %
Fiber 7g
28 %
Sugars 195g
Cholesterol 927mg
309 %
Sodium 1467mg
61 %
Protein 30g
61 %
32% Butter
31% Others combined
22% All-purpose flour
13% Powdered sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon table salt
1/4 teaspoon baking powder
1 cup cold butter, cut into small pieces
2 large egg yolks
1/2 cup ice-cold water
3 tablespoons butter
1/2 cup sliced fresh or frozen rhubarb
1 cup sliced fresh strawberries
2/3 cup granulated sugar
1 tablespoon all-purpose flour
3 tablespoons fresh lemon juice, divided
Parchment paper
1 large egg
2 1/2 tablespoons milk, divided
1 1/2 cups powdered sugar

Directions : View recipe directions on
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