Strawberry Rhubarb Tartlets (Mini- Year Six: Volume 5; August, 2015)

Prep time: 1 hour, 40 min

Cook time: 30 min
Ready in: 2 hours, 10 min
Serves: 6- 12

Ingredients: 
CRUST:
1 1/4 c. flour
1/2 tsp. salt
1/4 c. shortening
1/4 c. butter
5 T. ice water

FILLING:
3 c. fresh rhubarb- roughly chopped
1/2 c. sugar
1 T. cornstarch
16 oz. fresh strawberries- washed, hulled, diced
1/2 c. sweetened whipped cream (for garnish)

Directions:
- Combine flour and salt in a large bowl
- Cut shortening into flour mixture until it resembles coarse meal
- Slice butter thinly, and toss slices in flour mixture to coat
- Add in ice water, 1 T. at a time, until dough begins to come together in a ball
- Wrap dough tightly and chill for 30 min
- Sprinkle work surface and rolling pin with flour and roll dough to 1/2" thickness
- Fold in thirds, and roll to 1/2" thick again
- Turn 90 degrees, and repeat one more time
- Wrap and chill for 30 min
- Preheat oven to 350
- Roll out dough to 1/8" thick and cut 4" diameter rounds with a biscuit cutter
- Lay rounds over back side of a muffin tin and prick with a fork
- Bake for 30 min
- Cool completely
- In a small saucepan, combine rhubarb with sugar and cornstarch
- Cook over medium heat until rhubarb is soft and the compote is thickened
- Cool completely
- Fold in fresh strawberries
- Spoon a few tablespoons of filling into each tart shell and top with sweetened whipped cream to serve

*Liz found recipe here