Strawberry Tarts

 

This could really be any fruit tart, but this one had strawberries. It’s awesome.The average rating was a full 9, and I would personally give them a 9.5, but I have a strange addiction and fascination with tart crust. I have no control, so my rating will be seriously skewed. Either way, this is a keeper. My glorious pasty chef friend Rebecca kind of made it up, because, hey, why not just make up a tart recipe? Now, when I tried it, they did not turn out as well, and it had to do with the thickness and the baking time. I will note my proposed changes in bold. Here is the recipe:

Tart Crust

270 grams butter This is about 2 1/2 cubes butter

140 grams sugar This is about 2/3 cup sugar

1 egg

400 grams flour This is about a generous 3 cups flour

Cut this recipe in half for 6 tarts. Cut the dough in 6 equal parts and roll them out one at a time.

Mix butter and sugar together, like a cookie, then add egg, mix in flour. This is crackly dough, like rolling out sugar cookie dough. Make dough, chill for an hour, smash it with rolling pin (it won't roll when it's cold, just smash it). She has a circle cutters that is slightly larger than the miniature tart pan. Anyway, you roll it like pie crust, 1/4 inch thick, cut out slightly larger circle (she uses 4.5 inch circle cutter), and then smoosh it in to the pan once your circle is cut out. Roll a rolling pin over top to cut edge. Make sure it is all patted down (you will push the dough into the crinkly part of the tart pan and then blind bake it at 350. To blind bake it, cut a circle of foil that is about the size of the bottom of the tart, but slightly larger. Dump rice in, then fold the edges inward so it's like a little pouch that will weigh down the dough. Bake it for about 20 minutes, right until you see the edges of the tart browning at all. I will try 13 minutes next time, and start checking  t after 10. The minute they start to brown AT ALL, remove the tinfoil. The tinfoil should not cover the crinkly edges, just FYI. Take out your tinfoil and bake for another 10 minutes or so I would opt for 5 minutes. The total bake time is about 25-30 minutes, and 60-75% of the time should have your tinfoil pouch in. I am altering my total bake time to about 13-16 minutes and going from there. The bottom part of your tart should not be browned at all. Take it out, cool for 5 minutes, and then take out of pans.

Cream Filling (This would also be amazing with leftover pastry cream)

1 brick cream cheese

1/3 cup sour cream

4-5 T.  brown sugar

1 tsp. Vanilla

zested 1/2 orange go easy on this and add in slowly to taste

Add the cream filling to the tarts, then top with your choice of fruit. Right before serving, dust with powdered sugar. Don't put it in sealed tupperware in fridge. It will make them too soggy.

For my filling, I tried the cream cheese version above and then added in whipped cream instead of sour cream, and I like this version better.