Fresh and Fabulous Strawberry Tarts
Indulge in the charm of summer with these Fresh and Fabulous Strawberry Tarts—an irresistible dessert that combines buttery, golden tart shells with velvety whipped cream and luscious fresh strawberries. Perfectly portioned for individual servings, each tart features a crisp homemade pastry base, delicately filled with lightly sweetened vanilla cream and topped with juicy, vibrant strawberries arranged in stunning designs. An optional glossy apricot glaze adds a touch of elegance and enhances the fruit's natural sweetness. With just 30 minutes of prep and a straightforward method, these strawberry tarts are perfect for impressing guests at gatherings or enjoying as a delightful treat any day of the week. Make them ahead of time and serve chilled for a dessert that’s as refreshing as it is beautiful!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- 500 grams fresh strawberries (hulled and halved)
- 200 milliliters heavy cream
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons optional apricot jam (for glaze)
- 1 tablespoon optional water (for glaze)
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the flour and sugar. Add the cold, cubed butter and rub it into the flour mixture with your fingers until it resembles coarse crumbs.
Add the egg yolk and cold water to the flour mixture. Mix until the dough comes together. If necessary, add a tiny bit more water, 1 teaspoon at a time.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to about 3-4mm thickness. Use a round cutter to cut out circles large enough to fit into a muffin tin or tartlet pans.
Carefully press each circle of dough into the tins and trim any excess from the edges. Prick the bottom of each tart shell with a fork to prevent it from puffing up.
Bake the tart shells in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and allow to cool completely before filling.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spoon or pipe the whipped cream into the cooled tart shells.
Arrange the halved strawberries on top of the whipped cream in an artful design.
For an optional glossy finish, warm the apricot jam with water in a small saucepan over low heat. Brush the glaze lightly over the strawberries.
Chill the tarts for 30 minutes before serving to allow the flavors to meld together. Serve fresh and enjoy!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 23.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
