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Tried this new tart recipe and it was amazing!
I sent some home with my friend Joyce for her husband to enjoy since he had been off work for health issues…
She messaged me to say the tarts made him come right up off the couch…better than pain meds she stated!
I don’t think there’s a better endorsement than that!
Fresh Strawberry Tarts Crust:
4 oz cream cheese, room temperature
1 stick butter, room temperature
pinch of salt
1 1/4 – 1 1/2 cups plain flourFilling:
1 cup strawberries
1/4 cup sugar
2 tsp vanilla
1 TBSP cornstarch mixed with 1 1/2 TBSP water
glaze or confectioner’s sugar–optional
of plain flour into your mixing bowl.
With the dough hook, knead it to form a dough-
there should be enough butter and cream cheese to have it come together but add a little more of the flour if you need it;
you may need to add another 2 tablespoons or so.
Place in the refrigerator for 45-60 minutes.
so that it will cool before filling the pies.
Wash the strawberries and hull them and
chop them into small pieces.
add the strawberries and sugar and simmer.
You shouldn’t need any extra liquid as the strawberries release plenty but just stir it to make sure that the sugar
doesn’t catch on the bottom of the pan.
While the mixture is still hot but not boiling,
add the cornstarch and cold water mixture,stirring to thicken. Allow to cool.
and line a baking tray with parchment paper.
Remove the pastry from the fridge and
flour a clean surface and rolling pin.
5 inch round pastry cutter that has been dipped in flour.
and pinch to seal up the sides.
The delicious ingredients…
With the mixer and dough hook mix the dough ingredients…
Wrap it in parchment paper and refrigerate it for about 1 hour…
Now let’s make the filling…
Sorry about the blurry strawberries :/
Bring the sugar and strawberries to a simmer
and let cook about 15 minutes…
Add the vanilla…
The cinnamon…
The cornstarch mixture and stir well…
I poured it in another bowl so that it could cool completely..
I lined my baking pan with parchment paper..
I rolled the dough really thin…
I cut them in about 5″ rounds with a large lid that I had…
Put about 2 TBSP fruit filling in the middle…
I sealed the edges with a fork…
Brushed them with the egg…
Look at how beautifully they baked!
Next time, I will try to roll up the edges to create
a better sealed edge
so that more of the filling will stay contained…
Fresh Strawberry Tarts Recipe
Ingredients
Crust:
4 oz cream cheese, room temperature
1 stick butter, room temperature
pinch of salt
1 1/4 – 1 1/2 cups plain flour
Filling:
1 cup strawberries
1/4 cup sugar
2 tsp vanilla
1 TBSP cornstarch mixed with 1 1/2 TBSP water
glaze or confectioner’s sugar–optional
Instructions
of plain flour into your mixing bowl.
With the dough hook, knead it to form a dough-
there should be enough butter and cream cheese to have it come together but add a little more of the flour if you need it; you may need to add another 2 tablespoons or so.
Place in the refrigerator for 45-60 minutes.
so that it will cool before filling the pies.
Wash the strawberries and hull them and
chop them into small pieces. In a saucepan on medium heat,
add the strawberries and sugar and simmer.
You shouldn’t need any extra liquid as the strawberries release plenty
While the mixture is still hot but not boiling, add the cornstarch and cold water mixture,
Remove the pastry from the fridge and flour a clean surface and rolling pin.