Mini Strawberry Tarts Recipe

It’s funny how some of the simplest recipes can become the most cherished. For me, these Mini Strawberry Tarts are exactly that. They started as a way to use up some beautiful, ripe strawberries from the farmer’s market, and they quickly became a family favorite. The buttery, crumbly crust paired with the sweet, slightly tangy strawberry filling is just irresistible. Every time I make them, the plates are practically licked clean, and I always get requests for more. They are perfect for a light dessert after dinner, a delightful addition to a brunch spread, or even just a little afternoon treat with a cup of tea. Honestly, these tarts are sunshine on a plate, and I can’t wait to share the recipe with you so you can bring a little sunshine into your kitchen too!

Ingredients

Creating the perfect mini strawberry tarts involves two key components: the buttery, melt-in-your-mouth crust and the luscious, fresh strawberry filling. Let’s break down each element and explore the ingredients that make these tarts so incredibly delicious. Using high-quality ingredients is crucial for achieving the best flavor and texture, so let’s delve into what you’ll need to create these delightful little desserts.

For the Sweet Shortcrust Pastry (Tart Crust)

The foundation of our mini strawberry tarts is a classic sweet shortcrust pastry. This type of crust is known for its delicate, crumbly texture and slightly sweet flavor, which perfectly complements the tartness of the strawberries. Here’s what you’ll need for the crust:

• 1 ½ cups (190g) All-Purpose Flour: All-purpose flour forms the structure of our crust. It’s important to measure it correctly – spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping it directly from the bag, which can lead to using too much flour and a tough crust. For the best results, consider using unbleached all-purpose flour, which tends to have a slightly better flavor.
• ½ cup (1 stick or 113g) Unsalted Butter, Cold and Cubed: Cold butter is the secret to a flaky, tender shortcrust pastry. The cold butter, when mixed with flour, creates small pockets of fat that melt during baking, resulting in layers and a crumbly texture. Make sure your butter is truly cold – straight from the refrigerator is ideal. Cutting it into small cubes before adding it to the flour will make it easier to incorporate. Unsalted butter allows you to control the saltiness of the crust and ensures the sweetness is balanced perfectly.
• ¼ cup (50g) Granulated Sugar: Granulated sugar adds sweetness to the crust and also contributes to its tender texture. The sugar inhibits gluten development, which helps keep the crust from becoming tough. It also aids in browning, giving the crust a beautiful golden color.
• 1 Large Egg Yolk: The egg yolk adds richness and tenderness to the pastry. It also acts as a binder, helping to bring the dough together. Using just the yolk, rather than the whole egg, results in a more tender crust.
• 1-2 tablespoons Ice Water: Ice water is essential for bringing the dough together without overworking it. Adding water hydrates the flour and allows the gluten to develop just enough to form a cohesive dough. It’s crucial to use ice water to keep the butter cold and prevent the gluten from over-developing, which can make the crust tough. Start with 1 tablespoon and add more, a teaspoon at a time, if needed, until the dough just comes together.
• Pinch of Salt: A pinch of salt enhances the flavors of all the other ingredients in the crust, especially the butter and sugar. It balances the sweetness and prevents the crust from tasting flat.

For the Fresh Strawberry Filling

The star of these mini tarts is undoubtedly the fresh strawberry filling. Using ripe, juicy strawberries is key to getting that vibrant, sweet, and slightly tart flavor that makes these tarts so irresistible. Here’s what you’ll need for the filling:

• 1 pound (about 450g) Fresh Strawberries, Hulled and Sliced: Fresh, ripe strawberries are the heart of this filling. Look for strawberries that are bright red, plump, and fragrant. Hull them (remove the green tops) and slice them into even pieces – about ¼ inch thick is ideal. Slicing ensures they cook evenly and release their juices to create a lovely, syrupy filling.
• ¼ cup (50g) Granulated Sugar: Sugar sweetens the strawberries and helps to draw out their natural juices, creating a flavorful syrup as they bake. The amount of sugar can be adjusted slightly depending on the sweetness of your strawberries – if they are very ripe and sweet, you might reduce the sugar slightly.
• 2 tablespoons Cornstarch: Cornstarch is a thickening agent that helps to create a slightly thickened, jam-like consistency for the strawberry filling. It prevents the filling from becoming too watery and ensures it holds its shape nicely within the tart shells.
• 1 tablespoon Fresh Lemon Juice: Lemon juice brightens the flavor of the strawberries and adds a touch of acidity that balances the sweetness. It also helps to prevent the strawberries from becoming overly sweet and cloying. Freshly squeezed lemon juice is always preferred for the best flavor.
• ½ teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor of the filling, adding a warm, aromatic note that complements the strawberries beautifully. Use pure vanilla extract for the best flavor, rather than imitation vanilla.
• Optional: 1 tablespoon Strawberry Jam or Preserves (for extra flavor and shine): Adding a tablespoon of strawberry jam or preserves to the filling is optional but highly recommended. It intensifies the strawberry flavor and adds a beautiful glossy shine to the filling as it bakes. It also helps to bind the filling together slightly.

Having all your ingredients measured and ready to go before you start assembling the tarts will make the process smoother and more enjoyable. Now that we’ve gathered our ingredients, let’s move on to the step-by-step instructions for making these delightful Mini Strawberry Tarts!

Instructions

Now that we have all our ingredients prepped and ready, it’s time to bring these Mini Strawberry Tarts to life! The process is divided into making the sweet shortcrust pastry, preparing the fresh strawberry filling, and then assembling and baking the tarts. Follow these detailed, step-by-step instructions to ensure perfect results every time.

Part 1: Making the Sweet Shortcrust Pastry

Creating the perfect shortcrust pastry is all about technique and keeping things cold. These steps will guide you to a flaky, tender crust that is the ideal vessel for our strawberry filling.

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the flour, which is important for flavor development in the crust.
2. Incorporate Cold Butter: Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs. The goal is to break down the butter into small pieces while leaving some slightly larger pieces intact. If using your fingertips, work quickly to prevent the heat of your hands from melting the butter. If using a food processor, pulse in short bursts to avoid over-processing. The mixture is ready when it looks like coarse breadcrumbs with some pea-sized butter pieces remaining.
3. Add Sugar and Egg Yolk: Sprinkle the granulated sugar over the flour-butter mixture and stir to combine. Then, add the egg yolk and mix until just combined. The egg yolk adds richness and helps to bind the dough.
4. Add Ice Water and Form Dough: Gradually add ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together and forms a shaggy mass. Be careful not to add too much water, as this can make the dough tough. The dough should be moist enough to hold together when gently pressed, but not sticky.
5. Shape and Chill Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disc about 1 inch thick. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. Chilling the dough is crucial as it allows the gluten to relax, making the dough easier to roll out, and it firms up the butter, which is essential for a flaky crust. You can even chill the dough overnight if you want to prepare it in advance.

Part 2: Preparing the Fresh Strawberry Filling

While the dough is chilling, we can prepare the delicious strawberry filling. This is a quick and easy process that will fill your kitchen with the sweet aroma of fresh strawberries.

1. Combine Strawberries, Sugar, and Cornstarch: In a medium bowl, gently toss together the sliced fresh strawberries, granulated sugar, and cornstarch. Make sure the strawberries are evenly coated with the sugar and cornstarch mixture. The sugar will start to draw out the juices from the strawberries, and the cornstarch will help to thicken the filling as it bakes.
2. Add Lemon Juice and Vanilla Extract: Stir in the fresh lemon juice and vanilla extract. The lemon juice brightens the flavor and balances the sweetness, while the vanilla extract adds a warm, aromatic note. If using, also stir in the strawberry jam or preserves at this stage for extra flavor and shine.
3. Let Strawberries Macerate (Optional but Recommended): Allow the strawberry mixture to sit at room temperature for about 15-20 minutes, or even up to 30 minutes if you have time. This process, called maceration, allows the sugar to draw out more juices from the strawberries, creating a more flavorful and syrupy filling. You’ll notice the strawberries becoming slightly softer and releasing their beautiful red juices.

Part 3: Assembling and Baking the Mini Strawberry Tarts

Now for the fun part – assembling and baking our mini strawberry tarts! This is where all our hard work comes together to create those beautiful and delicious individual tarts.

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin. Greasing ensures the tarts release easily after baking. You can also use paper muffin liners if preferred, though greasing directly in the tin allows for a crisper crust.
2. Roll Out Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Work quickly as the dough will become softer as it warms up. If the dough becomes too soft to handle, return it to the refrigerator for a few minutes to firm up.
3. Cut Out Tart Circles: Using a 4-inch round cookie cutter or a sharp knife, cut out circles from the rolled-out dough. You should get approximately 12 circles, depending on how efficiently you roll out the dough and re-roll scraps. Re-roll any dough scraps to cut out more circles until you have 12.
4. Press Dough into Muffin Tin: Gently press each dough circle into a muffin cup, fitting it snugly into the bottom and up the sides. Make sure the dough is evenly distributed and forms a neat tart shell. You can use your fingers or the back of a spoon to help shape the dough in the muffin cups.
5. Fill Tart Shells: Spoon the prepared strawberry filling evenly into each tart shell. Distribute the strawberries and the accumulated juices evenly among the tarts. Don’t overfill the tarts, as the filling may bubble over during baking. Leave a little space at the top of each tart shell.
6. Bake the Tarts: Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the strawberry filling is bubbly and slightly thickened. The baking time may vary slightly depending on your oven, so keep an eye on the tarts towards the end of the baking time.
7. Cool and Serve: Once baked, remove the muffin tin from the oven and let the tarts cool in the tin for about 5-10 minutes. This allows the filling to set slightly and makes it easier to remove the tarts. Then, carefully remove the tarts from the muffin tin and transfer them to a wire rack to cool completely. Cooling completely is important as it allows the filling to thicken further and the crust to crisp up.
8. Optional Glaze (for extra shine): For an extra touch of shine and sweetness, you can brush the cooled tarts with a simple glaze made from warmed apricot jam or strawberry jam, thinned with a little water.

Your delightful Mini Strawberry Tarts are now ready to be enjoyed! The combination of the buttery, crumbly crust and the sweet, juicy strawberry filling is truly irresistible. These tarts are perfect for any occasion and are sure to be a hit with everyone who tries them.

Nutrition Facts

Understanding the nutritional content of your homemade treats can be helpful, especially if you are mindful of your dietary intake. Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes. This nutrition information is estimated for one mini strawberry tart.

• Servings: This recipe makes approximately 12 mini tarts.
• Serving Size: 1 mini tart

Approximate Nutrition Information Per Serving (1 mini tart):

• Calories: 220 – 250 kcal
• Total Fat: 12-15g
  • Saturated Fat: 7-9g
  • Trans Fat: 0g
  • Unsaturated Fat: 4-6g
• Cholesterol: 40-50mg
• Sodium: 50-70mg
• Total Carbohydrates: 28-32g
  • Dietary Fiber: 1-2g
  • Sugars: 15-18g (includes natural sugars from strawberries and added sugar)
• Protein: 2-3g

Important Notes:

• Calorie Breakdown: A significant portion of the calories comes from the crust, primarily from the butter and sugar. The strawberry filling is lower in calories but contributes to the sugar content.
• Sugar Content: The sugar content includes both added sugar from the recipe and natural sugars from the strawberries.
• Fat Content: The fat content is mainly from the butter in the crust. While saturated fat is present, it’s important to consider overall dietary balance.
• Fiber and Protein: These tarts provide a small amount of fiber from the strawberries and flour, and a modest amount of protein.

For a Healthier Option (Reducing Calories and Fat):

• Use Less Butter: You could slightly reduce the butter in the crust, but this may affect the texture.
• Whole Wheat Flour: Substitute a portion of the all-purpose flour with whole wheat pastry flour for added fiber (start with ¼ cup substitution and adjust in future batches).
• Sugar Substitutes: While not always recommended for pastry texture, you could experiment with reducing the sugar slightly or using a sugar substitute in the filling (be mindful of how sugar substitutes bake).
• Increase Strawberries: Adding more strawberries and slightly reducing the crust portion can increase the fruit content and lower the calorie density per tart.

Remember, these mini strawberry tarts are a treat to be enjoyed in moderation as part of a balanced diet. Homemade desserts often have nutritional advantages over store-bought versions as you control the ingredients and can adjust them to your preferences.

Preparation Time

Knowing the preparation time can be helpful when planning your baking schedule. Here’s a breakdown of the time involved in making these Mini Strawberry Tarts:

• Prep Time: Approximately 45-55 minutes (This includes making the dough, preparing the strawberry filling, rolling out the dough, and assembling the tarts).
  • Making the Dough: 15-20 minutes
  • Chilling the Dough: Minimum 1 hour (can be longer, even overnight) – This is passive chilling time, not active prep time
  • Preparing Strawberry Filling: 10-15 minutes
  • Rolling and Assembling Tarts: 20-25 minutes
• Cook Time: 20-25 minutes
• Total Time (excluding chilling): Approximately 1 hour 5-20 minutes

Key Time Considerations:

• Dough Chilling: The dough requires at least 1 hour of chilling time, and ideally 2 hours or more for optimal texture and ease of handling. This chilling time is crucial and should not be skipped. You can make the dough ahead of time and chill it overnight to break up the preparation process.
• Active Prep Time: The active hands-on time, excluding chilling and baking, is around 45-55 minutes. This makes these tarts manageable to make even on a slightly busy day.
• Baking Time: The baking time is relatively short, around 20-25 minutes, making them a quicker dessert option compared to some other baked goods.

Tips to Speed Up Preparation:

• Food Processor for Dough: Using a food processor to make the dough significantly speeds up the process compared to using your fingertips or a pastry blender.
• Prepare Dough Ahead: Make the dough a day or two in advance and store it in the refrigerator, tightly wrapped in plastic wrap. This allows you to break up the preparation into stages.
• Pre-Sliced Strawberries: If you are short on time, you can buy pre-sliced strawberries, although freshly sliced are always best for flavor and texture.
• Efficient Rolling and Cutting: Practice rolling out dough efficiently and use a cookie cutter or sharp knife to quickly cut out the tart circles.

While the chilling time adds to the overall duration, the active preparation time for these Mini Strawberry Tarts is quite reasonable, making them a delightful dessert that you can make without spending the entire day in the kitchen. The delicious results are well worth the time invested!

How to Serve

Mini Strawberry Tarts are wonderfully versatile and can be served in a variety of ways to suit different occasions and tastes. Their delightful combination of flavors and textures makes them a perfect dessert for almost any setting. Here are some delicious serving suggestions:

• Classic and Simple:
  • Plain: Sometimes, the simplest way is best! Serve the mini strawberry tarts as they are, slightly cooled or at room temperature. Their flavor shines through beautifully on its own.
  • Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance to the tarts. It also creates a lovely visual contrast against the red strawberries and golden crust.
• With Creamy Accompaniments:
  • Whipped Cream: A dollop of freshly whipped cream is a classic pairing for fruit tarts. The light, airy cream complements the richness of the crust and the sweetness of the strawberries. You can flavor your whipped cream with a touch of vanilla or almond extract for extra depth.
  • Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside a warm or cooled mini strawberry tart is a delightful combination of temperatures and textures. The ice cream melts slightly over the tart, creating a luscious sauce.
  • Crème Fraîche or Sour Cream: For a slightly tangy contrast to the sweetness, serve the tarts with a dollop of crème fraîche or sour cream. These creamy options add a sophisticated touch and cut through the richness of the tart.
• Elevated and Elegant:
  • Fresh Berries: Arrange the mini strawberry tarts on a platter surrounded by a mix of fresh berries such as blueberries, raspberries, and extra strawberries. This creates a beautiful and colorful presentation and offers a variety of flavors.
  • Mint Garnish: Garnish each tart with a small sprig of fresh mint. Mint adds a refreshing aroma and a pop of green color, enhancing the visual appeal.
  • Chocolate Drizzle (White or Dark): For a richer dessert, drizzle melted white chocolate or dark chocolate over the cooled tarts. The chocolate adds another layer of flavor and visual interest.
• Beverage Pairings:
  • Coffee or Tea: Mini strawberry tarts are perfect with a cup of hot coffee or tea, especially in the afternoon or as a light dessert after dinner.
  • Sweet Wine: Pair them with a light, sweet wine like Moscato or a late-harvest Riesling. The sweetness of the wine complements the fruitiness of the tarts.
  • Sparkling Wine or Prosecco: For a celebratory occasion, serve the tarts with a glass of sparkling wine or Prosecco. The bubbles and crispness of the wine provide a refreshing contrast to the rich tarts.
  • Lemonade or Iced Tea: On a warm day, serve the tarts with refreshing lemonade or iced tea for a perfect summer treat.
• For Special Occasions:
  • Dessert Buffet: Include mini strawberry tarts as part of a dessert buffet for parties or gatherings. Their small size makes them ideal for guests to sample alongside other treats.
  • Picnics or Brunch: Pack mini strawberry tarts for picnics or include them in a brunch spread. They are easy to transport and serve, and always a crowd-pleaser.
  • Holiday Desserts: While perfect for summer, mini strawberry tarts can also be adapted for other seasons by using different fruits or fillings. They make a lovely addition to holiday dessert tables.

No matter how you choose to serve them, Mini Strawberry Tarts are sure to be a delightful treat. Their charming size and delicious flavor make them perfect for any occasion, from casual gatherings to elegant celebrations.

Additional Tips for Perfect Mini Strawberry Tarts

To ensure your Mini Strawberry Tarts turn out perfectly every time, here are five additional tips based on common baking challenges and ways to enhance the recipe:

1. Keep the Dough Cold – Absolutely Crucial! We can’t stress this enough: cold dough is the key to a flaky, tender shortcrust pastry. Work quickly when making and rolling out the dough to prevent the butter from melting. If at any point the dough becomes too soft or sticky, return it to the refrigerator for 10-15 minutes to firm up. Even your hands can warm the dough, so try to handle it as little as possible. Cold butter creates those crucial pockets of steam during baking that result in a flaky texture.
2. Don’t Overwork the Dough: Overworking the dough develops the gluten in the flour, which can lead to a tough, rather than tender, crust. Mix the dough ingredients just until they are combined. Once the dough comes together, stop mixing. Gentle handling is key throughout the process, from mixing to rolling out and pressing into the tart tins. This is why using a food processor can be helpful, as it mixes quickly and efficiently, minimizing overworking.
3. Blind Bake for Extra Crisp Crust (Optional): If you prefer an extra crisp crust, especially on the bottom, you can partially blind bake the tart shells before adding the strawberry filling. To blind bake, prick the bottom of each tart shell with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10-12 minutes. Remove the parchment and weights and bake for another 5-7 minutes until lightly golden. Let cool slightly before filling. While not strictly necessary for this recipe, blind baking can be beneficial if you are making larger tarts or if your filling is particularly juicy.
4. Adjust Sweetness and Tartness of Filling: Taste your strawberries before making the filling. If they are very sweet, you may want to reduce the amount of sugar in the filling slightly. Conversely, if they are a bit tart, you might add a little extra sugar. Similarly, adjust the lemon juice to your preference. If you like a tangier filling, add a bit more lemon juice. The balance of sweetness and tartness is crucial for a well-rounded flavor profile.
5. Prevent Soggy Bottoms: Besides blind baking, there are a few other tricks to avoid soggy bottoms in your mini tarts. Make sure the oven is preheated to the correct temperature. Baking at a slightly higher temperature initially can help set the crust quickly. Also, ensure you are not overfilling the tarts with too much juicy filling. The cornstarch in the filling helps to thicken it, but too much liquid can still seep into the crust. Baking the tarts on the lower rack of the oven can also help ensure the bottom crust cooks through properly.

By keeping these tips in mind, you’ll be well on your way to baking perfect Mini Strawberry Tarts that are not only delicious but also have that ideal tender, flaky crust and a beautifully set, flavorful strawberry filling. Happy baking!

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about making Mini Strawberry Tarts, addressing common concerns and providing helpful solutions to ensure baking success:

Q1: Can I make the tart dough ahead of time?

A: Yes, absolutely! Making the tart dough ahead of time is a great way to break up the preparation process. You can make the dough up to 2-3 days in advance. After making the dough, wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, simply let it sit at room temperature for about 10-15 minutes to soften slightly before rolling it out. You can also freeze the dough for longer storage – it will keep well in the freezer for up to a month. Thaw it overnight in the refrigerator before using.

Q2: Can I use frozen strawberries for the filling?

A: While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries if fresh ones are not available. However, frozen strawberries tend to release more liquid than fresh strawberries, so you’ll need to adjust the recipe slightly. Make sure to thaw the frozen strawberries completely and drain off as much excess liquid as possible before using them in the filling. You might also need to increase the amount of cornstarch slightly (by about ½ to 1 teaspoon) to help thicken the filling and prevent it from becoming too watery. Keep in mind that the texture of the filling might be a bit softer when using frozen strawberries compared to fresh.

Q3: My tart crust is shrinking when baking. How can I prevent this?

A: Tart crust shrinkage is a common issue, but there are a few things you can do to minimize it:
* Chill the dough thoroughly: Chilling the dough relaxes the gluten and firms up the butter, both of which help prevent shrinkage. Make sure to chill the dough for at least 1 hour, preferably 2 hours, before rolling it out.
* Don’t stretch the dough: When pressing the dough into the muffin tins, avoid stretching it. Gently ease it into place without pulling or tugging, as this can cause it to shrink back during baking.
* Prick the crust: Before baking, prick the bottom of each tart shell several times with a fork. This allows steam to escape and prevents the crust from puffing up and then shrinking as it cools.
* Blind bake (optional): As mentioned in the tips, blind baking can help set the crust and minimize shrinkage.

Q4: How do I store leftover mini strawberry tarts?

A: Leftover mini strawberry tarts are best stored in the refrigerator to keep the filling fresh. Place them in an airtight container to prevent them from drying out. They will keep well in the refrigerator for up to 2-3 days. The crust may soften slightly over time due to the moisture from the filling, but they will still be delicious. It’s generally not recommended to freeze baked strawberry tarts as the filling texture can change upon thawing and become watery.

Q5: Can I make these tarts gluten-free?

A: Yes, you can make gluten-free mini strawberry tarts by substituting the all-purpose flour in the crust with a gluten-free all-purpose flour blend. Choose a blend that is designed for baking and contains xanthan gum or another binder to help with structure. Follow the recipe instructions as usual, keeping in mind that gluten-free doughs can sometimes be a bit more delicate to handle. You may need to adjust the amount of liquid slightly depending on the specific gluten-free flour blend you use. The strawberry filling is naturally gluten-free, so no changes are needed there.

We hope these FAQs are helpful! If you have any other questions while making your Mini Strawberry Tarts, don’t hesitate to refer back to these tips and instructions, and enjoy the baking process!

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