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1
Make the crust: In a food processor, pulse flour, granulated sugar, salt, vegetable shortening, and butter until mixture resembles coarse meal, 8 to 10 seconds.
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2
Add ice water, 1 tablespoon at a time; pulse until dough just comes together.
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3
Divide dough in half; flatten into 2 disks.
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4
Wrap each in plastic, and refrigerate 1 hour or up to 1 day.
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5
Make the filling: In a bowl, toss together strawberries, rhubarb, zest, juice, liqueur, and granulated sugar.
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6
Preheat oven to 350F.
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7
Coat 2 mini-muffin tins with cooking spray.
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8
On a lightly floured surface, roll out dough 1/8 inch thick.
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9
Cut out 24 rounds using a 3 1/2-inch round cutter; press into cups.
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10
Reroll scraps, and using a pastry wheel, cut twenty-eight 1/4-inch strips for lattice.
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11
Refrigerate or freeze shells and lattice strips until firm, about 30 minutes.
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12
Strain fruit mixture and discard liquid; place 2 tablespoons in each tartlet shell.
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13
Lightly beat eggs and brush edge of each shell with egg wash. For each row of tartlets, arrange 2 dough strips lengthwise across muffin tin.
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14
Place 2 more dough strips crosswise, weaving a lattice over tartlets.
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15
Brush with egg wash. Use a 2 1/4-inch round cutter to trim excess dough.
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16
Sprinkle with sanding sugar.
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17
Refrigerate or freeze until firm, about 30 minutes.
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18
Transfer tins to baking sheets.
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19
Bake until golden brown, 60 to 70 minutes.
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20
Use a wooden skewer to gently loosen edges of pielets and remove from pans while still hot; if you wait until they cool, fruit juices may harden and make pielets stick.
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21
Transfer pielets to a wire rack, and let cool completely.
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22
Serve at room temperature.
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23
Pielets can be stored at room temperature up to 1 day.
