If you do try this recipe, please let me know what you think! Enjoy. If you love puff pastry recipes like me then I am sure you are going to like these also! Unfortunately baked fruit does not store well in the freezer. The baked cooled tarts should be stored in an airtight container (single layer) in the fridge. I used puff pastry because I like the crunchiness and buttery taste of the tarts. If you prefer pie dough then yes you can, this Easy Homemade Pie Dough or this Italian Pie Crust Recipe would work well. Dust with powdered sugar or drizzle with a little maple syrup if desired. Once out of the oven, sprinkle with a few chips, and let cool on a wire rack. Place a little of your favourite Hazelnut spread or some chocolate chips on the bottom of the pastry, then divide the strawberry filling between the tarts.īake for approximately 15 minutes, check after about 10 minutes, if the strawberries are browning too much then cover with foil and continue baking. Then place each square in the prepared medium muffin tin, with a fork, prick each square a few times. In a medium bowl mix together the chopped strawberries, sugar and lemon juice.Ĭut or using a square cookie cutter to about a 2 – 2 1/2 inch square. Roll out the puff pastry (either store bought or homemade) to a 1/8 inch thickness (I probably rolled mine a bit thicker). “Now this is something to share with your readers”! Says the man who doesn’t like frosting because it’s too sweet! Needless to say they went in 5 minutes, one right after the other in between “hmm” and “these are good” to “I have an idea” and he grabs the bottle of maple syrup and proceeds to drizzle some on the remaining few. Make them with homemade puff pastry or fast and easy with store bought!Ī couple of times a year I make my Homemade Puff Pastry Recipe, sometimes I will make a savory Cheese and Tomato Pie or one of the Italian’s favourite desserts, Puff Pastry Tiramisu!īut this time I decided to make a new coming soon Savory Pie and these Strawberry Tarts. Or if you would like to serve it chilled, put it in the fridge for 30 minutes to 1 hour.Nothing says spring more than fresh strawberries, and these Puff Pastry Strawberry Tarts are the perfect simple anytime dessert. Pour the cream mixture into your tart shell.Once the sauce has cooled, pour it over the cut strawberries, and mix well.Then add the mix to the strawberry puree. In a separate bowl, combine sugar and corn starch.
In a food processor, process the flour, sugar and salt for about 10 seconds.If you are worried about adding the strawberry sauce too soon, make the crust and filling ahead of time then add the fresh strawberries and sauce right before you serve it. Can I make it ahead? Yes! You can make this a day ahead of when you want to serve it.You can serve this tart pretty soon after you make it, but I do prefer to let it chill in the fridge for about 30 minutes to an hour before I cut into it…the warmer this tart is, the more likely the pieces are to fall apart when you cut it. To do this, press the mixture up towards the edge of the pan, which creates a slight indentation in the centre of the tart pan. Pressing the crust into the tart pan: To prevent the custard filling from spilling out of the pan, when pressing the crust into the pan, make the sides slightly higher than the centre.It’s so simple and turns out beautifully. Making the crust: I like to use my food processor to make the crust.Make the tart in this order: The recipe is split into 3 parts: The Crust, Cream Filling and Strawberries and Sauce, so make each in that order…crust first, then filling, then topping.