Individual Strawberry Rhubarb Lattice Tarts with Buttery Pastry
These individual strawberry rhubarb tarts feature a flaky homemade pastry crust topped with an elegant lattice design. The sweet-tart filling combines fresh strawberries and rhubarb with orange zest and tapioca for the perfect texture. Baked in individual ramekins, these charming desserts are ideal for spring and summer entertaining or special occasions. The lattice top adds a bakery-quality touch while allowing the colorful fruit filling to peek through beautifully.
Ingredients
- 2 sticks unsalted butter
- 1 cup cold water
- 2 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 cups rhubarb, cut into 1/2 inch pieces
- 2 cups strawberries, stemmed and quartered
- 1 cup sugar
- 2 tablespoons quick cooking tapiocacornstarch2 tbsp tapioca = 1 tbsp cornstarchnone
different thickening power
- 5 tablespoons orange juice
- 2 teaspoons orange zest
- 1 pinch salt
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons milk, any kind
- 2 tablespoons sugar
Instructions
- 1
Cut butter into small pieces and place with water in freezer for 15 minutes to chill
- 2
Pulse flour, sugar and salt in food processor, add cold butter and pulse until coarse meal forms
- 3
Add cold water gradually while pulsing until dough forms loose ball
- 4
Divide dough into two balls, flatten into disks, wrap in plastic and refrigerate one disk for at least 1 hour
- 5
Combine all filling ingredients in large bowl, toss gently and let sit for 15 minutes at room temperature
- 6
Preheat oven to 375 degrees and line rimmed baking sheet with parchment paper
- 7
Spray ramekins with cooking spray and place on prepared baking sheet
- 8
Divide filling evenly between ramekins and top with small pieces of butter
- 9
Roll pastry dough to 1/8 inch thickness on floured surface and cut into thin strips
- 10
Create lattice pattern on each ramekin by weaving strips perpendicular to each other
- 11
Trim excess dough, brush tops with milk and sprinkle with sugar
- 12
Bake for 25 minutes, then rotate pan and cover loosely with foil
- 13
Continue baking for 20-25 minutes until tops are browned and filling bubbles
- 14
Let rest for 20-30 minutes before serving
Tips
Keep butter and water very cold for the flakiest pastry crust - even freeze them briefly before using
Let the fruit filling sit to allow tapioca to absorb juices and prevent soggy bottoms
Practice the lattice weaving technique on parchment paper first if you're new to it
Good to Know
Cover and refrigerate for up to 3 days. Pastry may soften slightly.
Make pastry dough up to 2 days ahead and refrigerate, or freeze for up to 3 months.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
Common Mistakes
Don't overwork the pastry dough to avoid tough crust
Keep ingredients cold to prevent butter from melting during mixing
Cover with foil if tops brown too quickly to prevent burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make these without individual ramekins?
Yes, you can make one large tart in a 9-inch pie dish. Increase baking time by 10-15 minutes and check for doneness.
What if I don't have quick cooking tapioca?
Substitute with half the amount of cornstarch or use regular tapioca ground in a spice grinder until fine.
How long will these keep?
Store covered in refrigerator for up to 3 days. The pastry will soften but they're still delicious.