Hamdi Saidani Strawberry Tartlets recipe made of buttery, flaky pastry filled with sweet, fresh strawberries and topped with a light glaze these elegant tartlets serve 12 and take about 45 minutes to prepare and bake, offering a delightful and visually appealing dessert for any occasion.
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💗 Why You’ll Love This Strawberry Tartlets Recipe:
- Elegant Presentation: These tartlets are as beautiful as they are delicious, making them perfect for special occasions or impressing guests.
- Fresh and Fruity: The combination of a buttery crust and fresh strawberries creates a light, refreshing dessert that’s perfect for spring and summer.
- Perfect for Individual Servings: These tartlets are individually sized, making them easy to serve and enjoy without the need for slicing or sharing.
- Great for Making Ahead: The tart shells can be prepared in advance, making it easy to assemble the tartlets just before serving.
âť“ What Is Strawberry Tartlets Recipe?
Strawberry Tartlets are small, individual-sized desserts made with a crisp pastry crust, filled with fresh strawberries, and often topped with a glaze or dusting of powdered sugar. They’re perfect for showcasing the natural sweetness and beauty of ripe strawberries.
🍓 Strawberry Tartlets Ingredients
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 2-3 tablespoons ice water
For the Filling:
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1/4 cup apricot jam
- 1 tablespoon water
🥧 How To Make Strawberry Tartlets
- In a large bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin or tartlet pans.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than your tartlet pans. Press the dough into the pans, trimming any excess. Prick the bottoms with a fork.
- Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, or until the edges are lightly golden. Remove the weights and parchment, and bake for an additional 5 minutes. Allow to cool.
- In a medium saucepan, combine the strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
- Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes. Let the filling cool slightly.
- Spoon the strawberry filling into the cooled tart shells, spreading it evenly. Warm the apricot jam and water in a small saucepan or microwave until smooth. Brush the glaze over the strawberries.
- Serve the strawberry tartlets immediately, or chill them in the refrigerator for a more refreshing dessert. Garnish with a dusting of powdered sugar or a dollop of whipped cream if desired.
đź’ Recipe Tips:
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
- Blind Bake the Crust: Blind baking (baking the crust without the filling) ensures that the pastry stays crisp and doesn’t get soggy from the strawberry filling.
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If your strawberries are very sweet, you can reduce the amount of sugar in the filling.
- Add a Liqueur: For a more sophisticated flavor, consider adding a splash of strawberry liqueur or Grand Marnier to the filling.
- Cool Before Filling: Allow the tart shells and the strawberry filling to cool before assembling. This prevents the pastry from becoming soggy and helps the tartlets hold their shape.
- Experiment with Glazes: Apricot jam adds a nice shine, but you can experiment with other glazes like strawberry or raspberry jam for different flavors.
🍨 What To Serve With Strawberry Tartlets?
Strawberry Tartlets pair beautifully with a dollop of Lemon Frosting or a scoop of Peaches And Cream Ice Cream they also go well with a glass of sparkling wine or a cup of hot tea, making them a versatile dessert for any occasion.
🎚 How To Store Leftovers Strawberry Tartlets?
- Refrigerator: Store leftovers strawberry tartlets in an airtight container in the refrigerator for up to 2 days. For the best texture, keep them uncovered or loosely covered to prevent the crust from becoming soggy.
- Freezer: While it’s best to enjoy these leftovers strawberry tartlets you can freeze the baked tart shells (without the filling) for up to 1 month. Thaw the shells at room temperature, then add the fresh strawberry filling before serving.
🥵 How To Reheat Leftovers Strawberry Tartlets?
- In The Oven: Preheat your oven to 300°F (150°C) place the Strawberry Tartlets on a baking sheet heat for about 3-5 minutes. This method helps maintain the crispness of the pastry.
- In The Microwave: Place a Strawberry Tartletleftovers strawberry tartlets on a microwave-safe plate microwave on low power for 15-20 seconds. Be cautious with microwaving, as it can soften the pastry and make it less crisp.
FAQ’S
Can I make Strawberry Tartlets dough ahead of time?
Yes, you can make the Strawberry Tartlets dough ahead of time wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month.
How do I prevent Strawberry Tartlets from getting soggy?
Blind baking the Strawberry Tartlets shells before adding the filling helps keep the crust crisp. Also, make sure the filling is not too watery and allow it to cool before filling the tartlets.
What should I do if Strawberry Tartlets are too sweet?
If the Strawberry Tartlets are too sweet, reduce the amount of sugar in the filling or opt for a tart glaze like lemon or lime juice mixed with a bit of powdered sugar.
How do I keep Strawberry Tartlets crisp after adding the filling?
To keep Strawberry Tartlets crisp, you can brush the inside of the baked tart shells with a thin layer of melted chocolate or a mixture of egg white and sugar before adding the filling. This creates a barrier that helps prevent the pastry from becoming soggy.
Can I make a no-bake version of Strawberry Tartlets?
Yes, for a no-bake version, use a graham cracker or cookie crust instead of a traditional pastry crust. Press the crust into the tartlet pans and chill until firm before adding the filling.
How do I know when Strawberry Tartlets crust is fully baked?
The Strawberry Tartlets crust is done when it turns a light golden brown color. The edges should be firm, and the bottom should no longer look raw. Blind baking helps achieve this.
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Strawberry Tartlets Nutrition Facts
Serving Size: 1 tartlet
- Calories: 262
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 120mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 3g
- Vitamin C: 30%
- Calcium: 2%
- Iron: 6%
Strawberry Tartlets
Description
Strawberry Tartlets recipe made of buttery, flaky pastry filled with sweet, fresh strawberries and topped with a light glaze these elegant tartlets serve 12 and take about 45 minutes to prepare and bake, offering a delightful and visually appealing dessert for any occasion.
Ingredients
For the Pastry:
For the Filling:
For the Glaze:
Instructions
- In a large bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin or tartlet pans.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than your tartlet pans. Press the dough into the pans, trimming any excess. Prick the bottoms with a fork.
- Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, or until the edges are lightly golden. Remove the weights and parchment, and bake for an additional 5 minutes. Allow to cool.
- In a medium saucepan, combine the strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
- Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes. Let the filling cool slightly.
- Spoon the strawberry filling into the cooled tart shells, spreading it evenly. Warm the apricot jam and water in a small saucepan or microwave until smooth. Brush the glaze over the strawberries.
- Serve the strawberry tartlets immediately, or chill them in the refrigerator for a more refreshing dessert. Garnish with a dusting of powdered sugar or a dollop of whipped cream if desired.
Notes
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
Blind Bake the Crust: Blind baking (baking the crust without the filling) ensures that the pastry stays crisp and doesn’t get soggy from the strawberry filling.
Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If your strawberries are very sweet, you can reduce the amount of sugar in the filling.
Add a Liqueur: For a more sophisticated flavor, consider adding a splash of strawberry liqueur or Grand Marnier to the filling.
Cool Before Filling: Allow the tart shells and the strawberry filling to cool before assembling. This prevents the pastry from becoming soggy and helps the tartlets hold their shape.
Experiment with Glazes: Apricot jam adds a nice shine, but you can experiment with other glazes like strawberry or raspberry jam for different flavors.
