Biochemist's Cookbook

Sunday, September 15, 2013

Strawberry tarts

Summer is over, so I felt like making something with strawberries one last time, before transitioning into apple pie season. Original recipe here.

For the crust:

  • 50 g cold butter or margarine
  • 100 g all-purpose flour
  • 1 tbsp sugar
  • 1-2 tsp cold water

For the filling:

  • 225 g strawberries
  • 25 g sugar
  • 1 tbsp all-purpose flour 
Makes 5 tarts. Double the amounts for a regular-sized pie.

Prepare the crust:

  • Combine the dry ingredients in a bowl, then add the butter. Pinch together the butter and the flour mixture until a crumbly dough is formed. Add water and quickly mix with your hands until the dough just holds together. Form into a ball, wrap it in cling film and refrigerate for at least half an hour.
  • Divide the dough into 4-5 pieces, and line a mini tart tin with each piece, making sure to cover the edges. Refrigerate again, while dealing with the filling.
  • If using fresh strawberries - rinse and hull, and cut into smaller pieces. If using frozen strawberries, allow them to thaw for at least an hour. They don't need to be completely thawed though.
  • Add the sugar and the flour to the strawberries and toss to get them evenly coated.
  • Divide the filling between the pastries, then refrigerate for another half an hour
  • Bake at 200 C for 20-30 minutes. Cool on a wire rack.
  • Serve with whipped cream, vanilla ice cream, or just plain!

3 comments:

  1. Hey! I'm big fan of your blog and I was wondering why you have not post anything lately? Busy? Have something happened? Have stop keeping this blog?

    ReplyDelete
    Replies
    1. Hi! Yeah, it's been a busy few months, and I haven't been cooking or baking anything new for a while :( I'll try to update this at some point though, no need to worry :)

      Delete

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