Strawberry Tarts
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
12 mins
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Total Time
57 mins
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Servings
24 tartlets
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Calories
66 kcal
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Course
Bread, Baked Goods
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Cuisine
British
Strawberry Tarts
Description
Strawberry Tarts begin with rolling out pie pastry to a thin consistency and cutting pieces slightly larger than tart molds. The pastry is gently pressed into the molds and pricked with a fork to prevent bubbling during baking. Baking at 375°F until lightly golden produces a crisp, flaky shell.
Once cooled, the tart shells are filled with softly whipped cream, which provides a smooth and airy texture beneath the fruit topping. Large, uniformly sized strawberries are placed atop the cream to maintain consistency in appearance and texture.
The strawberries are then coated with a strawberry glaze free of corn syrup, which adds shine and a gentle sweetness while keeping the fruit fresh longer. These tarts can be made ahead by preparing the shells in advance and filling them just before serving to preserve pastry crispness.
This dessert balances crisp pastry, creamy filling, and fresh fruit, making it suitable for gatherings or light desserts.
Ingredients
- ½ recipe pie pastry (see NOTES for recipe- the full amount will make about 48 tarts)
- 24 large strawberries hulled, washed, and dried (preferably all relatively similar in size)
- 8 oz cream whipped
- ½ tub strawberry glaze no corn syrup in this glaze, brand Marie's
Instructions
- Roll out the pastry to about ⅛" thick and cut a little larger than the mold or tin you will use.
- Gently press the pastry into the mold.
- Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
- Bake at 375℉/ 190℃ for 10 to 12 minutes or until slightly golden brown.
- These can be kept in a tin for a week, and filled just prior to serving.
- To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.)
- Next, coat the strawberries with glaze.
- Serve immediately or keep in fridge until ready to serve.
Notes
- One full pie pastry recipe yields about 48 tartlet crusts; this recipe uses half for 24 tarts.
- Fill tarts just before serving to keep pastry crisp and prevent sogginess.
- Choose strawberries of similar size for consistent presentation and baking results.
- Store baked but unfilled tart shells in a tin for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tartlets
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1 tartlet | |
| Calories | 66kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 13mg | 1% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 11mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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