Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
tablespoon butter
1 1/2
cups very finely chopped fresh rhubarb
2
cups very finely chopped fresh strawberries
1
cup sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/4
teaspoon almond extract
2/3
cup whipped cream or topping
9
small strawberries for garnish
Preparation
Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.
In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium. Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.
Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
Bake 15 to 20 minutes or until edges of crust are light golden brown. Remove from muffin cups to cooling rack. Cool about 15 minutes.
To serve, top each tart with whipped cream. Garnish with fresh strawberries.
