Strawberry Tarts
Indulge in the sweet, flaky perfection of homemade Strawberry Tarts, a dessert that’s as beautiful as it is delicious! These individual-sized treats feature a buttery, golden pastry crust filled with a luscious strawberry filling made from fresh, juicy strawberries, a hint of vanilla, and just the right touch of sweetness. Perfect for spring gatherings or a picnic dessert, these tarts are baked to perfection in under 20 minutes and can be served plain, dusted with powdered sugar, or topped with a dollop of whipped cream for an extra touch of luxury. With simple, wholesome ingredients like all-purpose flour, cold butter, and ripe strawberries, this recipe is a delightful combination of rustic charm and gourmet flavor. Treat your taste buds to the irresistible blend of flaky pastry and fruity filling, all achieved with just 30 minutes of prep time!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 pinch Salt
- 3 tablespoons Ice-cold water
- 400 grams Strawberries
- 60 grams Powdered sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 unit Egg yolk
- 1 tablespoon Milk
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs.
Add 3 tablespoons of ice-cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the strawberry filling. Wash and hull the strawberries, then slice them into quarters.
In a medium saucepan over low heat, combine the strawberries, powdered sugar, cornstarch, and vanilla extract. Cook until the mixture thickens slightly, about 5–7 minutes. Remove from heat and let it cool completely.
Preheat your oven to 175°C (350°F). Grease 6 individual tart tins or a muffin tin.
Remove the chilled dough from the refrigerator, and roll it out on a floured surface to about 3mm thickness. Cut circles slightly larger than your tart tins.
Line the tart tins with the rolled dough, pressing gently into the edges. Trim any excess dough.
In a small bowl, whisk together the egg yolk and milk. Brush the edges of the tart shells with this egg wash for a golden finish.
Spoon the cooled strawberry filling evenly into the prepared tart shells.
Bake the tarts in the preheated oven for 20 minutes, or until the crust is golden brown.
Allow the tarts to cool completely in the tins before removing them. Serve as is or with a dollop of whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 21.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 151 mg | 3% | |
*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.
