Individual Strawberry Tartlets

Buttery, flakey dough filled with jammy roasted strawberries

I made these strawberry tarts for my friend who is obsessed with mini-everything. She is a talented baker and loves sweets, so I knew that these individual-size desserts would be a hit. The recipe comes from the Huckleberry cookbook and calls for rolling out squares of buttery homemade dough and filling them with a mixture of fresh strawberries, melted butter, and brown sugar. The tarts bake in a hot oven, which roasts the berries and causes a thick puddle of sweet strawberry jam to pool in the middle. The house smelled incredible while these cooked, filling the air with the scent of caramelized sugar, butter, and fruit. Serve these warm or at room temperature with powdered sugar, whipped cream, or ice cream.

Related Recipes:

- Strawberry Crostada

- Nectarine Blackberry Galette

- Strawberry Cream Cheese Puff Pastry Braid

Mini Strawberry Tartlets:

Ingredients

For Dough

- 2 c. all-purpose flour

- 1 c. (16 tbsp.) unsalted butter, cold and cubed

- 1/4 c. white sugar

- 1/4 c. cold water

- 3/4 tsp. kosher salt

- 1/2 tsp. baking powder

For Filling and Assembly

- 3 c. fresh strawberries, hulled and halved

- 4 tbsp. unsalted butter, melted

- 2 tbsp. brown sugar

- 2 tbsp. white sugar, plus more for sprinkling dough

- 1/4 tsp. kosher salt

- 1 egg, beaten, with a splash of water or milk (this is egg wash)

- powdered sugar, whipped cream, or ice cream to serve

Recipe

• To make dough, pulse flour, sugar, salt, and baking powder in a food processor or mix by hand.
• Add in the butter and pulse or use a pastry cutter until pea-size pieces form. Pour in the water and pulse or mix a few times until dough starts to come together.
• Dump the dough onto a clean surface and press together with your hands until it holds together. Wrap in plastic wrap and freeze for 30 minutes or refrigerate for up to a few days.
• Take the dough out of the fridge and let sit for 10-20 minutes.
• Meanwhile, toss the strawberries in a bowl with the melted butter, brown sugar, white sugar, and salt. Set aside.
• Roll out the dough to a large square that's 1/8" thick. Trim edges until you get about 14" square.
• Cut the square in thirds in both directions to get 9 even squares. Combine the scraps of dough and roll out a few more squares if possible.
• Divide the strawberries in the middle of each square of dough, leaving a 1" border around the dough edges. Brush the edges with egg wash and fold over to form a little picture frame.
• Arrange the tarts on a parchment or nonstick mat-lined baking sheet and freeze for 20 minutes.
• Preheat the oven to 356F.
• Take the tarts out of the freezer and brush the edges of dough with more egg wash and sprinkle with sugar.
• Bake immediately for 30-35 minutes, or until the dough is darkly golden brown. Let cool on a rack.
• Serve warm or at room temperature.

Serves ten-twelve