Strawberry Tartlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRAWBERRY TARTS



Strawberry Tarts image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

STRAWBERRY TARTLETS



Strawberry Tartlets image

This elegant-looking dessert is easy to make, and the cute wonton "cups" can be made in advance. They're a different way to present fresh strawberries when entertaining. The recipe is easy to double, too.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

12 wonton wrappers
3 tablespoons butter, melted
1/3 cup packed brown sugar
3/4 cup Mascarpone cheese
2 tablespoons honey
2 teaspoons orange juice
3 cups fresh strawberries, sliced
Whipped cream and fresh mint, optional

Steps:

  • Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

Nutrition Facts : Calories 214 calories, Fat 16g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 84mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY TARTLETS



Strawberry Tartlets image

These summery tarts are bursting with berries and crème fraîche. Allow guests to fill their own tarts at the table, so that the shells don't become soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 6 four-inch tarts

Number Of Ingredients 8

1 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1 tablespoon ice water, plus more as needed
1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved or quartered if large
2 cups creme fraiche

Steps:

  • Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
  • In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
  • Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
  • Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
  • Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
  • When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.

FRESH STRAWBERRY TARTLETS



Fresh Strawberry Tartlets image

Mary Berry shares her recipe for pretty Strawberry Tartlets from her book, Mary Berry Everyday. These tartlets can be made ahead of time for a stress-free dessert.

Provided by Mary Berry

Categories     Afternoon Tea, Dessert

Number Of Ingredients 1

Strawberry

Steps:

  • You will need eight 8cm (3in) round, loose-bottomed fluted tartlet tins. Preheat the oven to 200°C/180°C fan/Gas 6. To make the pastry, measure the flour, icing sugar and butter into a food processor and whizz until the mixture resembles breadcrumbs. Alternatively, place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and whizz again until you have a smooth ball of dough. Wrap the dough in cling film and chill in the fridge for 10 minutes. Sprinkle a work surface with flour and roll out the dough until fairly thin - about the thickness of a £1 coin. Cut out eight discs slightly bigger than the tartlet tins. Line each tin with the pastry, on the base and up the sides (see tip), trim across the top and prick the base with a fork. Line each pastry case with baking paper, fill with a few baking beans and bake blind for about 10 minutes until pale golden and starting to cook . Remove the beans and paper and return to the oven for about 5 minutes to dry out the base and to finish cooking the pastry. Set aside to cool down completely in the tartlet tins. For the filling, measure the mascarpone and cream into a bowl with the icing sugar and vanilla extract and whisk by hand (see tip) until slightly thickened. Spoon some of the filling into each of the cold tartlet cases and level the top. Arrange slices of strawberry on top of each filled tartlet in a pretty spiral. Heat the redcurrant jelly in a small pan and brush over the strawberry slices to glaze. Chill in the fridge for 10 minutes, then remove from the tins to serve. Cook time: 15 minutes, plus chilling and cooling. Prepare Ahead: Can be made completely up to 4 hours ahead. The tartlet cases can be baked up to a day ahead. Freeze: The tartlet cases freeze well. Mary's Everyday Tips: When lining the tartlet tins with the pastry, be sure not to stretch the pastry, or it will shrink back on cooking. Handle gently and ease the excess pastry from around the edges into the sides and lip of the tin.

STRAWBERRY TARTS



Strawberry Tarts image

One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 6

12 (4 inch) prepared tart shells, baked
⅔ cup white sugar
2 ½ tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries

Steps:

  • To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  • Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g

STRAWBERRY TARTLETS



Strawberry Tartlets image

This is a very simple recipe and the beauty lies in the details. Whenever I make anything with red fruits, I always take care to wash them when they are still whole so that no water penetrates the fruit, diluting the flavor. I also love drawing out some of the wonderful juices and using that as part of this dessert. The tart shells and strawberry mix can be made in advance but do not fill the shells with the sour cream and strawberries until JUST before serving. The juice from the strawberries makes them soggy quickly but they are delicious and fresh!

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h35m

Yield 12 tartlets

Number Of Ingredients 10

1 pound strawberries, washed, dried and hulled
1 lemon
1 lime
1/2 cup granulated sugar, plus additional for sprinkling
1/2 cup powdered sugar
1/4 cup all-purpose flour
1 tablespoon unsalted butter, melted
2 tablespoons orange juice, from concentrate (recommended Tropicana) not fresh squeezed
Nonstick spray
1/2 to 3/4 cup sour cream

Steps:

  • Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
  • Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
  • Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
  • Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
  • Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool.
  • Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately.

STRAWBERRY TARTS



Strawberry tarts image

Get your kids in the kitchen to create these teatime treats, perfect for 8-14 year-olds to show off their cooking skills

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 55m

Yield Makes 4

Number Of Ingredients 6

350g ready-made sweet shortcrust pastry
flour , for rolling out
150ml double cream
1 tbsp lemon curd
½ punnet strawberries
2 tbsp strawberry jam, without any whole strawberries in it

Steps:

  • Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it's as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.
  • Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
  • Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
  • Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
  • Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
  • Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.

Nutrition Facts : Calories 590 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.85 milligram of sodium

STRAWBERRY TARTLETS



Strawberry Tartlets image

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

Yield Makes six 4-inch tartlets

Number Of Ingredients 8

1 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1 tablespoon ice water, plus more needed
1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved, or quartered, if large
2 cups crème fraîche

Steps:

  • Pulse the flour, 1 1/2 tablespoons sugar, and salt in a food processor to combine. Add the butter; process until the mixture resembles coarse meal.
  • In a small bowl, mix together the egg yolk and ice water. With the machine running, add the egg mixture in a slow, steady stream through the feed tube. Process until the dough just holds together, about 20 seconds. If the dough feels dry, add more ice water, 1 tablespoon at a time.
  • Preheat the oven to 400°F. Divide the dough evenly among 6 4-inch tartlet pans; gently press into the pans. Prick the bottoms with a fork. Refrigerate the shells until firm to the touch, at least 30 minutes.
  • Line each shell with foil, and fill with pie weights or dried beans. Place the tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove the foil and weights. Continue to bake until the bottom of the crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove the shells from the pans.
  • Meanwhile, in a medium bowl, mix the strawberries with the remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
  • When ready to serve, fill each tart shell with about 1/3 cup crème fraîche; divide the strawberries evenly among the tarts.

STRAWBERRY TART



Strawberry tart image

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened

Steps:

  • Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
  • Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
  • To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
  • Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

More about "strawberry tartlets recipes"

MINI STRAWBERRY TARTS WITH A HOMEMADE SHORTBREAD CRUST
mini-strawberry-tarts-with-a-homemade-shortbread-crust image
2022-02-06 Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra …
From saladinajar.com


STRAWBERRY TARTLETS WITH CUSTARD - A BAKING JOURNEY
strawberry-tartlets-with-custard-a-baking-journey image
2019-11-26 Line your Pastry Rings (or Tartlet Pans) with the Pastry and prick the bottom with a small fork. Place back in the fridge to rest for at least 30 minutes to 1 hour. Turn your oven on 160'C/325'F. While the oven is pre …
From abakingjourney.com


STRAWBERRY SABLéE TART RECIPES
Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the …
From ndalu.uk.to


STRAWBERRY TART RECIPES | BBC GOOD FOOD
Strawberry, feta & thyme tart. 9 ratings. Pair sweet and juicy strawberries with salty feta and crumbly puff pastry for a divine summer lunch. Serve with a rocket salad and a chilled glass of …
From bbcgoodfood.com


STRAWBERRY TARTLETS RECIPE | EAT SMARTER USA
Bake in a preheated oven at 350°F/convection 325°F. Cool on a wire rack and remove tartlet shells from pans. 5. Chop chocolate and melt in a bowl over hot but not boiling water. Pour …
From eatsmarter.com


STRAWBERRY MOUSSE TART RECIPE - ALDI.COM.AU
Sprinkle with the sugar and add the lemon juice. Stir until the strawberries have melted down. Transfer to a blender and purée until smooth, strain and cool to room temperature. Set aside. …
From aldi.com.au


STRAWBERRY TARTLETS RECIPE - TOM KERRIDGE
Refrigerate for at least 1 hour, or overnight. 3: Preheat the oven to 170°C/Gas Mark 3. 4: Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out circles and line six …
From tomkerridge.com


STRAWBERRY TARTLETS - JAZZY VEGETARIAN - VEGAN AND DELICIOUS!
2020-06-07 Put the strawberries and 1 tablespoon maple syrup in a medium bowl. Stir very gently to evenly coat. Arrange one-sixth of the strawberries on top of each tortilla round. Bake …
From jazzyvegetarian.com


THE EASIEST STRAWBERRY TART RECIPE YOU’LL EVER MAKE - BACON IS MAGIC
2021-07-07 Spread over cooled crust. Over medium heat, in a saucepan, combine 1/4 cup sugar with pureed strawberries. Combine 1 tablespoon cornstarch with 1/4 cup of water. Add to …
From baconismagic.ca


STRAWBERRY TARTLETS : RECIPES : COOKING CHANNEL RECIPE | ALEX ...
Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. …
From cookingchanneltv.com


STRAWBERRY TARTLETS - IT'S NOT COMPLICATED RECIPES
2021-03-18 Brush the outer frame of the pastry with the beaten egg and sprinkle with demerara sugar. Bake in the preheated oven for about 10 minutes until the edges are golden brown and …
From itsnotcomplicatedrecipes.com


STRAWBERRY TART RECIPES
2022-01-24 View Recipe. Dolce Danielle. Prepared tart shells make assembling these tiny tarts a breeze — just prepare the glaze, add it to each shell, and layer it with strawberries. If you …
From allrecipes.com


MINI STRAWBERRY TARTS RECIPE · NOURISH AND NESTLE
Form into disks, wrap in plastic wrap and refrigerate for a least 30 minutes. Preheat oven to 350°. Remove one disk at a time and roll out on a lightly floured surface, re-dusting your rolling pin …
From nourishandnestle.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #desserts     #easy     #dietary     #3-steps-or-less

Related Search