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Mini Strawberry Tarts

These mini strawberry tarts feature a flaky, buttery crust filled with a vibrant, juicy strawberry mixture. The recipe involves preparing the tart shells, creating a fresh strawberry filling, and assembling the bites for a visually appealing and luscious dessert with contrasting textures of crisp pastry and tender fruit.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour for the tart crust
  • 1/2 cup unsalted butter cold and cubed
  • 2 tablespoons granulated sugar for the crust
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice-cold water to bring the dough together
  • 1 pint strawberries hulled and sliced
  • 2 tablespoons granulated sugar for the strawberry filling
  • 1 teaspoon lemon juice to enhance flavor and prevent browning

Equipment

  • Mini tart pans or muffin tins
  • Rolling pin
  • Mixing bowls
  • Pastry Brush
  • Baking sheet

Method
 

  1. Start by preparing the tart crust: in a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
  2. Pour in the ice-cold water gradually, one tablespoon at a time, mixing gently with a fork or wooden spoon until the dough begins to come together. It should be firm but pliable.
  3. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes to let it relax.
  4. Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter or a glass to cut out small circles, which will be the tart shells.
  5. Press each circle into the mini tart pans or muffin tins, ensuring they fit snugly against the sides. Use your fingers to gently patch any tears or cracks.
  6. Line the tart shells with parchment paper and fill with pie weights or dried beans to prevent bubbling during baking. Bake for about 15 minutes or until they turn golden brown.
  7. Meanwhile, prepare the strawberry filling: in a mixing bowl, combine sliced strawberries with sugar and lemon juice. Toss gently to coat, then let sit for about 10 minutes until juices start to release.
  8. Once the tart shells are golden and baked through, remove them from the oven and let cool slightly before removing the weights and parchment paper.
  9. Fill each cooled tart shell with a generous spoonful of the fresh strawberry mixture, allowing the juices to settle naturally within the crust.
  10. Garnish the tarts with additional sliced strawberries if desired, and serve immediately to enjoy the crisp crust and juicy, vibrant filling.

Notes

For best flavor, serve these mini tarts within a few hours of assembly. You can also refrigerate them for up to a day, but the crust may soften after storage.