Homemade Strawberry Tartlet

One Dessert, Three Simple Ingredients

Ingredients :

• Pure butter shortcrust pastry, divided into 2 squares (recipe not provided, but you can find one online)
• White flour for rolling out the dough
• 1/2 cup good quality strawberry jam
• 1 egg for glazing
• Icing
  • 1 1/2 cups icing sugar
  • 2 tablespoons of milk
  • 1 teaspoon vanilla extract
• Multicolored vermicelli for decoration

This strawberry tartlet is made up of three elements:

1. Shortcrust pastry:

Making homemade shortcrust pastry is easy and only requires a few common ingredients that you probably already have in your cupboard. But no judgment if you use store-bought shortcrust pastry (I do too!). However, a good buttery shortcrust pastry adds flavor and that crunchy texture we crave in a Pop-Tart.

2. Strawberry Jam:

Using your favorite store-bought strawberry jam jar is convenient for a weeknight dessert. If the jam is too runny, the bottom of the tart will be soggy and the jam may leak out of the crust. Conversely, a very thick jam will make the tart dry once baked. I recommend using a good quality strawberry jam , with a minimum of ingredients.

3. The Icing:

Our frosting is a simple syrup made with powdered sugar , milk, and vanilla. It's a staple of the recipe, giving it that classic Pop-Tart finish with a few multi-colored sprinkles on top.

Prepare in advance

Shortcrust pastry can be prepared in advance and rolled out just before baking . Make sure it is cold (out of the fridge) and not frozen, as frozen pastry will be difficult to roll out.

This pie can be assembled ahead of time, covered with plastic wrap and refrigerated for up to four hours. When ready to bake, preheat the oven, brush the top with a beaten egg and you'll have a freshly baked pie in less than 30 minutes.

Cooking recipe

1. Preheat your oven to 180°C (350°F).
2. Line a large baking sheet with parchment paper .

First layer of dough:

3. Generously flour your work surface and roll out the first half of the shortcrust pastry into a rectangle about 30 x 20 cm (a little larger than 12 x 8 inches) and 5 mm (1/4 inch) thick.

Tip: Use a ruler to check the dimensions and thickness of the dough. This will help ensure a good dough-to-filling ratio once baked.

4. Trim the edges of the dough using a sharp knife to obtain clean edges.

5. Fold the dough over the rolling pin to make it easier to transfer to the baking sheet. Gently roll the dough over the rolling pin, shaking off any excess flour.

6. Then roll out the dough on the baking sheet, keeping the rolling pin away from you.

Gilding and trim:

7. In asmall bowl , beat an egg. Brush the edges of the dough with the egg wash on all four sides.
8. Spread the strawberry jam evenly over the dough, avoiding the browned edges.

Second layer of dough:

9. Roll out the second half of the shortcrust pastry in the same way as the first, into a rectangle about 30 x 20 cm and 5 mm thick. Trim the edges and roll the dough onto the rolling pin, shaking off any excess flour.

10. Cover the first layer of dough with the other layer of dough.

11. Use your fingers to press the edges of the two doughs together.

Closing and cooking:

12. Using a fork , press the edges of the dough to seal it tightly. Repeat the process all around the rectangular tart .

Tip: If you don't seal the edges tightly before cooking, the jam may leak during cooking.

13. Prick the top of the dough in several places (3 to 4 times) with the same fork to release steam during cooking.
14. Brush the top of the pastry with the remaining egg wash and bake for 20 to 25 minutes, until the top is golden brown and dry to the touch. A little jam may leak out during baking, that's okay.

15. Remove the pie from the oven and let it cool on the baking sheet for 45 minutes. Do not move it while it is hot, as it may break.

Icing and decoration:

16. In a medium bowl , whisk together the icing sugar, milk, and vanilla until smooth. The frosting should coat the back of a spoon evenly, like heavy cream. If it's too thick, add a little more milk; if it's too runny, add more icing sugar.

17. Pour the glaze over the cooled pie and spread it evenly with the back of a spoon. Sprinkle with multi-colored sprinkles and let sit for 5 to 10 minutes, until the glaze hardens.

Cutting and conservation:

18. Using a sharp knife, cut the pie into eight equal pieces and serve.

Advice :

• You can freeze leftover tarts to enjoy later. To reheat, microwave a slice for 10 to 15 seconds, depending on the power of your microwave, until the frosting is slightly melted and the pastry is warm. You can also let it thaw at room temperature before enjoying.

Nutritional information (per serving):

• Calories: 594
• Lipids: 25 g
• Carbohydrates: 85 g
• Protein: 6 g

I hope you enjoy this delicious cooking recipe !! Feel free to leave a comment.

Annika.P

UtensilsCulinaires - Kitchen utensils - Cooking recipes