5 from 1 vote
Strawberry Tarts
Strawberry Tarts
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

For these tarts you will need a batch of my Roasted Strawberry Sauce. Using a 12 hole mince pie pan would yield around 20 tarts. This number will vary depending on the exact size of tart tin used.

Course: Baking, Dessert
Cuisine: Worldwide
Keyword: fruit tart, roasted strawberry, strawberry tart, sweet tart
Servings: 20 tarts
Author: Jane Saunders
Ingredients
Pastry
  • 200 g/ 7oz '00' Flour
  • 85 g/ 3oz Icing (confectionary) sugar
  • 150 g/ 51/4oz Unsalted butter - cubed
  • Large pinch salt
  • 1 Egg yolk
  • 1/2 tsp Vanilla extract (optional)
Filling
  • 1 Batch Roasted Strawberry Sauce
  • 100 ml Whipping cream
  • Ground vanilla from a vanilla bean grinder (optional)
Instructions
  1. Cube the butter and drop it into a large mixing bowl containing the flour, icing sugar and salt
  2. Rub in until the ingredients resemble breadcrumbs or damp sand
  3. Add the vanilla extract along with the egg yolk and use a blunt knife to 'chop' the wet ingredients into the dry
  4. Use your hands to bring the dough together, then briefly knead until the dough is smooth
  5. Wrap in clingfilm and rest in the fridge for 20 minutes
  6. Roll out the dough (2mm thickness) and cut circles the correct size to fill your tart cases. Take care to push the pastry gently into the edges and grooves of your baking tins. Prick the bases and transfer to the fridge for 45 minutes to firm up
  7. Meanwhile preheat the oven to 170°C/ 325°F/ GM3
  8. Line your tart cases with clingfilm/ foil/ parchment and add a layer of dried beans/ baking beans then bake for 10 minutes
  9. Remove the clingfilm/ foil/ parchment along with the beans and return to the oven for a further 5-7 minutes until nicely golden all over
  10. Set aside to cool
  11. When ready to serve, scoop some Roasted Strawberry Sauce into each tart case. Whip the cream and use a wide star nozzle to pipe a delicate splodge of cream into the centre of each tart. Add a little ground vanilla (if using)
  12. Serve immediately
Recipe Notes

The pastry cases can be kept, unfilled, in an airtight container for up to 3 days. Alternatively, they can be frozen - just refresh them in a moderate oven for 5 minutes once defrosted.