Strawberry Rhubarb Crumble Tartlets

Left over pie crust + fresh rhubarb from the garden = Strawberry Rhubarb Tartlets!

So this pie crust is leftover pie crust from the Blueberry Almond Tart. This is a great recipe to make if you have leftover pie crust from a larger pie or tart. 

For the Filling

{ 6 stalks of rhubarb /  1 cup of strawberries / 2 tsp cinnamon / ¼ granulated sugar / ¼ tsp ground nutmeg }

For the Crumble Topping

{ 3/4 cup rolled oats / 1/2 cup flour / 1/2 cup granulated sugar / 2 Tablespoons brown sugar / 2 teaspoons nutmeg /  / pinch of salt / 3/4 stick of butter, cut in to pieces and chilled }

Prepare the Filling 

Chop the strawberries and rhubarb into small pieces. (I used a mini cupcake tin so I needed the filling pieces extra tiny—if you are using a muffin tin you can go larger). Mix in the cinnamon, granulated sugar, and the nutmeg. 

Prepare the Crumble Topping 

Toss the dry ingredients together. Then, using your hands, rub the butter into the flour/oat mixture. It is okay if it sticks together in a dough ball and loses its "crumbly" texture.

Assembly and Baking 

Preheat the oven to 375 F. Roll out your pie dough and using the rim of a glass, cut out circles that will fit your mini cupcake or muffin pans. Press the dough circles into the bottom of the pan and up the sides. If you would like to take time to cutely crimp the edges, be my guest--we were just going for a more rustic look.

Fill the cupcake tins with the strawberry rhubarb mix, and top with the pieces of the crumble topping.

Bake the tartlets for 9-12 minutes, or until golden brown. Cool in the pans for 5 minutes, then cool the pastries on a wire rack. (You may need to bake them for longer if you use bigger size pans, aka muffin pans.

We whipped up some extra heavy cream from the fridge and topped these treats with whipped cream, but they are perfectly delicious on their own! Enjoy!