Strawberry Tartlets
"These little cuties are great to serve at a party or potluck but be careful -- they're addictive and you'll definitely want more than one!"
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12-16 tartlets
ingredients
- 1 package premade puff pastry or 1 package shortcrust pastry
- flour, for dusting
- 3⁄4 cup water
- 1⁄2 cup sugar
- 1 quart strawberry, washed and chopped into small pieces
- 1⁄4 cup honey
- 1 1⁄2 tablespoons cornstarch
- 1 1⁄2 tablespoons water
- red food coloring (optional)
directions
- Roll out the pastry on a floured surface until it is about 1/4 inch thick.
- Grease a muffin tin.
- Cut out circles using a cutter or large glass to fit your muffin tin and put one in each cup.
- The rounds should come up nearly to the top edge of the cups.
- Bake, according to the package directions, with a few beans sprinkled in the bottom of each cup to keep the pastry from rising before you have filled it.
- Meanwhile, mix the strawberries with the honey.
- A few minutes before the pastry is done (this is about after 10 minutes at 400 F in my oven), remove the tray from the oven and scoop out the beans.
- Fill each tin with the strawberries and return to the oven for a couple minutes or just until the pastry is golden.
- Remove from the oven and set aside to cool.
- Meanwhile, in a saucepan mix the water and sugar and boil until clear.
- In a separate bowl, mix cornstarch and water.
- Stir the cornstarch mixture into the sugar mixture and boil until thick, stirring constantly.
- You can add a bit of red food colouring here to make a pretty red, if desired.
- When the tarts are cool, pour a little of the liquid over each one and then chill in the fridge.
- Serve with whipped cream.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
