New This Month

Strawberry-Rhubarb Tartlets


Strawberry-and-rhubarb lattice-top pies are baked in tartlet pans; when the pies are served with vanilla ice cream, a melon baller serves as the scoop.

  • Yield: Makes 50

Source: Martha Stewart Weddings, Summer 2003


  • 1 cup strawberries, cut into tiny dice
  • 3 stalks rhubarb, cut into tiny dice
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon grated orange zest
  • 1 cup orange-flavored liqueur, such as Grand Marnier
  • 1 cup sugar
  • Flour, for work surface
  • Piecrust Dough for Tartlets
  • 3 large eggs, lightly beaten with 2 tablespoons water, for egg wash
  • Nonstick cooking spray


  1. In bowl, toss together strawberries, rhubarb, orange juice, orange zest, liqueur, and sugar; set aside. Preheat convection oven to 375 degrees, or conventional oven to 350 degrees. Coat 50 2-inch fluted tartlet pans with cooking spray; line bottoms with 1 1/2-inch parchment rounds.
  2. On lightly floured surface, roll out dough 1/8 inch thick. Cut with 2 1/2-inch cutter; press into pans. Reserve rolled scraps for lattice. Cut into 1/4-inch strips, and chill pans and scraps until very cold.
  3. Strain fruit mixture; place 1 1/2 tablespoons in each tartlet shell. For each, dip six dough strips in egg wash; make lattice over filling. Trim away excess dough.
  4. Transfer tartlets to parchment-lined baking sheets. Bake until golden brown, about 40 minutes, rotating after 20 minutes. Use wooden skewer to gently loosen edges of tartlets and remove from pans while still hot; if you wait until they cool, the fruit overflow will make them stick.

Reviews Add a comment

  • uujerri
    29 MAY, 2012
    Maybe the pans are put onto parchment lined baking sheets to bake. Just have to get them out of the little individual pans before they cool or they'll stick too much and won't be able to get them out. Sound right?
  • uujerri
    29 MAY, 2012
    So the tartlets are taken out of the pans to bake? I'm confused.