Strawberry Tartlettes

These sweet little strawberry tarlettes are the perfect dessert if you are looking for something quick yet impressive.  The buttery crust combined with the fresh berries is a match made in heaven.  These were inspired by Dorie’s recipe for La Palette’s strawberry tart but instead I used my favorite basic tart dough and made them into mini tarts.  Beyond making the tart dough, there is very little other work required – just cutting up some strawberries and mixing them with a bit of sugar.  Making the tart dough is a breeze as well if you use your stand mixer like I do!  I got five tartlettes out of one batch, but I’m sure you could get six if you rolled your dough a bit thinner.  This is a wonderful light and summery dessert, and while they are fantastic on their own, they are also wonderful topped with a bit of freshly whipped cream or a scoop of vanilla ice cream.  

Strawberry Tarlettes
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For the tart dough:
For the crust:
1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes

For the filling:
Fresh strawberries, halved or quartered (1 quart would be plenty)
Sugar (optional)
Freshly squeezed lemon juice
Good quality strawberry jam 

To make the tart dough, in a small bowl stir together the egg yolk, water and vanilla; set aside.  Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas.  Add the egg mixture and beat on low speed just until the dough comes together.  Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Preheat the oven to 425 ° F.  When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface.  Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface.  Roll it out evenly, about 1/8-inch thick.  Carefully transfer the dough to the tartlette pans, pressing it into the sides, and trim to remove the excess.  Reroll any excess dough to line the remaining pans.

Place the tartlette pans on a baking sheet.  Cover the dough with foil or parchment paper and fill each pan with baking beads.  Bake for 15 minutes.  Reduce the oven temperature to 400° F.  Remove the foil and baking beads and return to the oven to bake until the shells are golden and completely baked, 5-10 minutes more.  Transfer to a wire rack and let cool completely.

To make the filling, toss the strawberries in a bowl with sugar, if needed.  Add a small squeeze of lemon juice and toss to mix.  In the cooled tart shells, add a tablespoon or two of strawberry jam – just enough to cover the bottom of the shell with a thin layer.  Top with the fresh strawberry mixture to completely fill the shells.  Serve with freshly whipped cream or vanilla ice cream, if desired.  

Source: inspired by Baking: From My Home to Yours by Dorie Greenspan, tart dough from Williams Sonoma

9 Responses

  1. Simple and I bet-delicious!

  2. So purdy! The ruby red color of those strawberries is just lovely.

  3. just love strawberries! looks beautiful.

  4. These look so refreshing and tasty! Beautiful picture…makes me hungry.

  5. it s look awesome! strawberrys delicious! OMG!

  6. These little tartlettes are beautiful!!! I love how quick, yet elegant the presentation they are! Thanks for the inspiration!!! 🙂

  7. Thank you for the recipe. Was looking for something to cook my girlfriend this weekend

  8. I love how summery and delicious these look. Strawberry tarts are one of my favorites:)

  9. Oooh! That looks delicious! Definitely saved this recipe 😀

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