STRAWBERRY TARTLETS
This is a very simple recipe and the beauty lies in the details. Whenever I make anything with red fruits, I always take care to wash them when they are still whole so that no water penetrates the fruit, diluting the flavor. I also love drawing out some of the wonderful juices and using that as part of this dessert. The tart shells and strawberry mix can be made in advance but do not fill the shells with the sour cream and strawberries until JUST before serving. The juice from the strawberries makes them soggy quickly but they are delicious and fresh!
Provided by Alex Guarnaschelli
Categories dessert
Time 1h35m
Yield 12 tartlets
Number Of Ingredients 10
Steps:
- Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
- Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
- Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
- Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
- Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool.
- Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately.
CRANBERRY SWEETHEART TART
Steps:
- Add the Brachetto, cognac, cherry liqueur and cranberry juice to a cocktail shaker with ice, shake and strain into a glass. Float the Brandy-Soaked Cranberries on top.
- Add the cranberries, cognac and honey to a pot, bring to a simmer and simmer for about 5 minutes. Let cool.
STRAWBERRY TARTLETS
This elegant-looking dessert is easy to make, and the cute wonton "cups" can be made in advance. They're a different way to present fresh strawberries when entertaining. The recipe is easy to double, too.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.
Nutrition Facts : Calories 214 calories, Fat 16g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 84mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY TARTLETS
These summery tarts are bursting with berries and crème fraîche. Allow guests to fill their own tarts at the table, so that the shells don't become soggy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6 four-inch tarts
Number Of Ingredients 8
Steps:
- Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
- In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
- Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
- Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
- Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
- When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.
SWEETHEART STRAWBERRY TARTLETS
Fall in love with this Sweetheart Strawberry Tartlets dessert. Strawberry tartlets are filled with fresh strawberries & COOL WHIP inside a chocolate cookie crust.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp. crumb mixture to each cup. Press crumb mixture onto bottoms and up sides of cups. Refrigerate until ready to use.
- Reserve 12 of the smallest strawberries for garnish. Slice remaining strawberries. Mix sugar, cornstarch and lemon juice in small bowl until blended; stir in 1/4 cup water. Set aside.
- Bring 1 cup strawberry slices and remaining water to boil in small saucepan on medium-high heat; simmer on medium-low heat 3 min., stirring occasionally. Stir in sugar mixture. Return to boil; cook and stir 1 min. or until sauce is clear and thickened. Cool slightly.
- Pat remaining strawberry slices dry; spoon evenly into pie crusts. Top with cooked strawberries. Refrigerate 1 hour.
- Top tarts with COOL WHIP and reserved whole strawberries just before serving.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
SWEET STRAWBERRY TARTLETS
Provided by Marcela Valladolid
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix the strawberries and 3 tablespoons of the sugar in a small bowl. Let the strawberries macerate at room temperature for 1 hour.
- Preheat the oven to 350 degrees F. Arrange 6 individual tartlet pans with removable bottoms on a baking sheet. Spray the tartlet pans with nonstick cooking spray. Blend the Maria crackers and the piloncillo in a processor until coarse crumbs form. Add the butter and process until the crumbs come together. Press the crumbs into the prepared tartlet pans. Bake until the tartlet shells are golden brown, about 10 minutes. Cool completely.
- Using an electric mixer, whip the cream cheese and the sour cream in a small bowl, until fluffy. Add the remaining 1/2 cup of sugar and whip until well combined. Add the whipping powdered topping and whip until very fluffy. Drain all but 2 tablespoons of the macerating liquid from the strawberries. Fold the strawberries and the reserved 2 tablespoons of liquid into the cream mixture. Spoon the filling over the tartlets, dividing equally. Tarts can be prepared 1 day ahead, covered and refrigerated
More about "sweetheart strawberry tartlets recipes"
STRAWBERRY TARTLETS WITH VANILLA PASTRY CREAM - TAMING OF ...
From tamingofthespoon.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until dough just comes together. Gather the dough together to form a ball and place it on a sheet of plastic wrap or wax paper. Place another sheet of sheet of plastic wrap or wax paper on top and flatten the ball to a 1/2 inch thick disk. Transfer the dough to the refrigerator and chill until firm, 45 minutes.
- Spoon pastry cream into the tartlet shells and top with sliced strawberries. If desired, melt apricot jam in microwave and brush a small amount of jam onto fruit to give it a pretty shine.
CUTE STRAWBERRY TARTLETS - THIS HEALTHY TABLE
From thishealthytable.com
MINI STRAWBERRY TARTS RECIPE · NOURISH AND NESTLE
From nourishandnestle.com
STRAWBERRY TARTS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
STRAWBERRY TARTLETS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
SWEET STRAWBERRY TARTLETS RECIPE | MARCELA VALLADOLID ...
From cookingchanneltv.com
SWEET TART HEART - ETSY
From etsy.com
INA GARTEN'S STRAWBERRY TARTS WILL TRANSPORT YOU TO A ...
From eatingwell.com
HOW TO MAKE THE CUTEST STRAWBERRY HEARTS - HAPPY HEALTHY MAMA
From happyhealthymama.com
INA GARTEN’S PARIS-INSPIRED STRAWBERRY TARTS RECIPE – …
From sheknows.com
STRAWBERRY-RHUBARB BAKED OATMEAL RECIPE (MAKE-AHEAD) | KITCHN
From thekitchn.com
STRAWBERRY TART RECIPES
From allrecipes.com
PAUL HOLLYWOOD'S STRAWBERRY TARTS | BAKING RECIPES | GOODTO
From goodto.com
FRESH STRAWBERRY TARTLET RECIPE | MARY BERRY SUMMER DESSERT
From thehappyfoodie.co.uk
SWEET STRAWBERRY TART - JOANNE WEIR
From joanneweir.com
STRAWBERRY TARTLETS | DIXIE CRYSTALS
From dixiecrystals.com
DOUBLE STRAWBERRY SHORTCAKES, ON REPEAT ALL SUMMER
From nytimes.com
5 STRAWBERRY RECIPES THAT EMBRACE THE FRUIT’S SAVORY SIDE
From washingtonpost.com
THESE STRAWBERRY SALAD RECIPES TASTE LIKE SUMMER—AND ARE A ...
From bhg.com
STRAWBERRY TARTLETS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
HOW INA GARTEN DRESSES UP FRESH STRAWBERRY TARTS FOR SPRING
From tastingtable.com
THIS SWEET-TART ROASTED SALMON IS READY IN NO TIME
From nytimes.com
WENDY'S STRAWBERRY SUMMER SALAD (COPYCAT RECIPE ... - PARADE
From parade.com
You'll also love