STRAWBERRY TARTLETS RECIPES
STRAWBERRY TARTLETS RECIPE | MARTHA STEWART
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 Pie & Tarts Recipes
Yield Makes 6 four-inch tarts
Number Of Ingredients 8
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.
STRAWBERRY TARTLETS RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 1 dozen.
Number Of Ingredients 8
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, FatContent 16g fat (9g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
More about "strawberry tartlets recipes"
STRAWBERRY TARTS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Category Desserts, Pies, Tarts, Fruit Tart Recipes
Calories 642.8 calories per serving
- 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.
STRAWBERRY KIWI TARTLETS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 55 minutes
Category Desserts, Pies, Tarts, Fruit Tart Recipes
Calories 300.5 calories per serving
- Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.
FRESH STRAWBERRY TARTLET RECIPE | MARY BERRY SUMMER DESSERT
From thehappyfoodie.co.uk
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 TARTLETS RECIPE - FOOD FANATIC
From foodfanatic.com
Reviews 3.6
Total Time 40 minutes
Calories 420 calories per serving
- For the Tart Shells: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for about 5 minutes. Add in the egg and vanilla and mix until incorporated. Add in the flour and salt on low speed and mix until just incorporated. Scrape the dough out onto a piece of plastic wrap and shape into a disk. Wrap and refrigerate for at least 1 hour or overnight. Flour work surface and roll out your dough to 1/4" thick. Press the dough into the bottom and up the sides four 4″ tartlet pans. Place in the freezer for 10-15 minutes, or in the fridge for an hour. When ready to bake, preheat the oven to 350°F. Line your crust-filled tart shell(s) with tin foil, and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights from the tarts and bake for about 10 minutes more, or until the tart shells are golden. Let cool on a wire rack before filling. For the Strawberry Filling: In a small saucepan, combine all of the ingredients, and bring to a boil over medium-high heat. Continue to cook for about 5 minutes, until thickened. Allow to cool for 5 minutes, then divide into the four tartlet shells. Place in the fridge to chill. For the Vanilla Cream Topping: In a small bowl, stir together the sour cream, brown sugar, and vanilla, until smooth. Dollop onto the chilled tarts, and top with a mini strawberry. Serve!
STRAWBERRY CHEESECAKE TARTLETS RECIPE | EATINGWELL
From eatingwell.com
Total Time 2 hours 40 minutes
Category Diabetic Pie Recipes
Calories 86.3 calories per serving
- To serve, top each tartlet with about 1/2 teaspoon of the spreadable fruit and a strawberry slice and/or a few sliced almonds. If desired, dust with powdered sugar.
FRESH STRAWBERRY TARTLET RECIPE | MARY BERRY SUMMER DESSERT
From thehappyfoodie.co.uk
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.
FRESH STRAWBERRY TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 290 per serving
- Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.
MINI STRAWBERRY TARTS RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 5 hours 15 minutes
- Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.
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Reviews 3
Total Time 2 hours 25 minutes
- Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.
STRAWBERRY TART RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.6
Total Time 2 hours 30 minutes
Category Pie & Tarts Recipes
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
BEST STRAWBERRY TART RECIPE - HOW TO MAKE STRAWBERRY TART
From delish.com
Reviews 4.7
Total Time 3 hours 20 minutes
Category baby shower, bridal shower, brunch, dinner party, picnic, dessert
- Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms. Press mixture into a 10" or 11" tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely. Meanwhile, make filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, 7 minutes. In another large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in whipped cream, then spoon into cooled crust and smooth top. Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered. In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
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