Easy Puff Pastry Strawberry Tarts
User Reviews
5
Easy Puff Pastry Strawberry Tarts
Description
Easy Puff Pastry Strawberry Tarts start with rolled puff pastry cut into circles that are pre-baked until lightly golden and crisp. The tart shells provide a delicate, buttery foundation for the strawberry filling, made by mixing chopped strawberries with sugar and lemon juice to balance sweetness and acidity.
Some versions include a bottom layer of Nutella or chocolate chips, which melt during baking to introduce a rich, smooth contrast to the bright fruit. The tarts bake further with the filling until the strawberries soften without losing their texture.
These tarts serve well as a fresh dessert or sweet snack with tea or coffee. Their individual size makes them easy to portion and share. Variations with other berries or fruits can adapt the recipe to seasonal availability.
Store baked tarts in an airtight container in the fridge for up to 2 to 3 days. Avoid freezing as fruit texture does not hold well after thawing. The recipe can be complemented by twisted puff pastry strips sprinkled with parmesan cheese for a savory counterpart.
Ingredients
- 1 roll puff pastry
- 1½ cups strawberries 200, chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
EXTRAS
- 8-10 teaspoons Nutella or chocolate spread
- 1/3 cup mini chocolate chips
- powdered sugar for dusting
*You can use either or a combination.
Instructions
- Pre-heat oven to 375F (190C). Grease and flour or spray a medium 6 size muffin tin.
- Roll out the puff pastry (either store bought or Homemade) to a 1/8 inch thickness (I roll mine a bit thicker). Using a round cookie cutter, cut about six 3 1/2-4 inch (9-10cm) circles. Place each circle in the prepared muffin/tart pan, with a fork prick each circle a few times.
- Blind bake the tarts. Cover each shell with parchment paper and add dried beans or pie weights on top, bake for approximately 10 minutes. Remove the tart shells from the oven, remove paper and beans, let cool. if you find that the dough is still quite raw, then bake again for about 3-5 minutes. They may have puffed up, gently flatten with a small shot glass.
- While the tarts are baking, in a medium bowl mix together the chopped strawberries, sugar and lemon juice, set aside.
- Place a teaspoon of the spread or chocolate chips on the bottom of the each pastry, then divide the strawberry filling between the tarts.
- Bake for approximately 7-10 minutes, check after about 5 minutes, if the strawberries are browning too much, then place a piece of foil like a tent over them continue baking. The tarts are done once the pastry is golden.
- Once out of the oven, sprinkle with a few chips, and let cool on a wire rack. Dust with powdered sugar before serving or serve with a scoop of vanilla ice cream. Enjoy!
Notes
- Store baked tarts in a single layer airtight container in the refrigerator for up to 3 days.
- Frozen or fresh berries like blueberries, raspberries, or blackberries can substitute strawberries; thaw frozen before use.
- Try other fruits like peaches, pears, or apples as alternatives in the filling.
- Use leftover puff pastry dough to make twisted parmesan cheese sticks baked alongside the tarts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tarts
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 8mg | 0% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 22mg | 24% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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