Oh, let me tell you about my absolute favorite little treat – these strawberry tartlets! They’re the perfect mix of fancy and fuss-free, the kind of dessert that makes people think you spent hours in the kitchen when really, they come together in no time. I first made these for my sister’s baby shower years ago when I needed something impressive but simple, and now they’re my go-to for every special occasion. There’s something magical about that buttery crust cradling sweet, juicy strawberries – it’s like eating sunshine in bite-sized form. Trust me, once you try these, you’ll be finding excuses to make them all strawberry season long!
Why You’ll Love These Strawberry Tartlets
These little beauties are about to become your new favorite dessert for so many reasons! First off, they’re crazy easy to make – we’re talking minimal ingredients, straightforward steps, and done in about an hour from start to finish. But here’s the magic: they look like you spent all day slaving away in the kitchen. That gorgeous golden crust piled high with glistening strawberries? Total showstopper at any party or dinner gathering.
What really makes them special though is that fresh strawberry flavor – none of that artificial taste here! The natural sweetness of ripe berries shines through, balanced perfectly with just a hint of lemon. Plus, the mini size means you can pop one (or three) without feeling too guilty. They’re elegant enough for fancy occasions but simple enough for lazy Sunday afternoons. Basically, they’re everything you want in a dessert!
Ingredients for Strawberry Tartlets
Let’s gather everything we need for these delightful mini tarts! The ingredient list is beautifully simple – you might already have most of this in your kitchen:
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsalted butter, chilled and cubed (European-style butter works wonders here)
- 1/4 cup granulated sugar (for that perfect sweetness)
- 1 egg yolk (save the white for an omelet!)
- 2 tablespoons cold water (ice cold is best)
- 1 1/2 cups fresh strawberries, diced (about 12 medium berries)
- 2 tablespoons strawberry jam (I prefer seedless for smooth texture)
- 1 tablespoon cornstarch (our thickening hero)
- 1 teaspoon lemon juice (fresh squeezed makes a difference)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – here are my tried-and-true swaps: Out of strawberry jam? Raspberry or apricot work beautifully too. For gluten-free folks, a 1:1 gluten-free flour blend works great in the crust (just add a tad more water if needed). If you only have salted butter, just omit any added salt. Frozen strawberries can substitute for fresh in a pinch – thaw and drain them well first. The lemon juice adds brightness, but orange juice or even a splash of vinegar can work in small amounts. See? So flexible!
Equipment You’ll Need
You won’t need any fancy gadgets for these strawberry tartlets – just basic kitchen tools you probably already own! Here’s what I grab from my drawers:
- Tartlet pans (I use 12 mini 3-inch ones)
- Rolling pin (or an empty wine bottle in a pinch!)
- Mixing bowls (one large, one medium)
- Pastry cutter or fork (for that perfect crust texture)
- Saucepan (small for the filling)
- Measuring cups and spoons
That’s it! No stand mixer required – just some elbow grease and love.
How to Make Strawberry Tartlets
Alright, let’s get to the fun part – making these adorable little tartlets! I promise it’s easier than it looks, and the results will have everyone thinking you’re a pastry chef. Just follow these steps carefully, and you’ll have perfect tartlets every time.
Preparing the Crust
First things first – that buttery, flaky crust that makes these tartlets so irresistible. Here’s how we nail it:
- Start cold: Preheat your oven to 350°F (175°C) and grab that chilled butter – cold is crucial for flakiness!
- Mix dry ingredients: In a large bowl, whisk together the flour and sugar. Add those cold butter cubes and use a pastry cutter (or fork) to work it in until it looks like coarse crumbs with some pea-sized butter bits remaining.
- Bring it together: Make a well in the center, add the egg yolk and cold water. Use a fork to gently mix until the dough just starts to come together. Don’t overmix – we want tender, not tough!
- Roll it out: Turn the dough onto a lightly floured surface and gently knead a few times until smooth. Roll to about 1/8-inch thickness and cut circles slightly larger than your tartlet pans.
- Blind bake: Press the dough into the pans, prick bottoms with a fork, and bake for 12-15 minutes until golden. Let them cool completely – this prevents soggy bottoms!
Making the Strawberry Filling
Now for that glorious strawberry filling that makes these tartlets shine:
- Prep the berries: While the crust cools, dice your strawberries into small pieces – about 1/4-inch chunks work best.
- Cook the filling: In a small saucepan over medium-low heat, combine strawberries, jam, cornstarch and lemon juice. Stir constantly for 5-7 minutes as it thickens. The juices should go from watery to glossy and coating the berries.
- Taste test: This is my favorite part! Give it a quick taste – if it’s too tart, add a teaspoon of sugar. Too sweet? A tiny bit more lemon juice balances it out.
- Cool it down: Remove from heat and let it cool for about 10 minutes – it’ll thicken more as it sits. Spoon into your cooled tartlet shells and chill for at least 30 minutes before serving.
Tips for Perfect Strawberry Tartlets
After making these tartlets more times than I can count, I’ve learned all the little tricks that take them from good to absolutely phenomenal! First – don’t skip chilling the dough. That 30-minute rest in the fridge makes rolling so much easier and gives you the flakiest crust. Second, use the ripest, reddest strawberries you can find – their natural sweetness is everything. My grandma taught me to smell them first; if they don’t smell sweet, they won’t taste sweet! And here’s my golden rule: always bake your crust until it’s slightly darker than you think it should be. That extra minute makes all the difference in preventing soggy bottoms.
Serving & Storage Suggestions
Oh, the fun part—eating these beauties! I love serving my strawberry tartlets slightly chilled with a dollop of fresh whipped cream on top. The contrast between the cool cream and the sweet-tart filling is divine. They’re also heavenly with a scoop of vanilla ice cream that melts into all those little strawberry nooks. For fancy brunches, I arrange them on a pretty cake stand with a dusting of powdered sugar – instant wow factor! And coffee? Tea? Absolute perfection. My friend Sarah swears they’re best with Earl Grey in the afternoon.
For storage, just pop them in an airtight container in the fridge – they’ll keep beautifully for about 2 days (if they last that long!). The crust might soften slightly, but the flavor only gets better. I don’t recommend freezing them though – the filling gets watery when thawed. Pro tip: If you want to prep ahead, bake and freeze just the crusts, then fill them with fresh strawberry mixture when ready to serve!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these delightful tartlets! Each little beauty comes in at about 120 calories, with 8g sugar and 6g fat (but hey, it’s the good kind of fat from all that glorious butter!). These are estimates, of course – your exact amounts might vary slightly depending on your strawberry sweetness and how generous you are with the filling! Just remember – everything in moderation, including moderation… sometimes you just need two tartlets!
FAQ About Strawberry Tartlets
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain them really well first – I usually let them sit in a strainer for about 30 minutes and gently press out excess liquid. Frozen berries can be a bit softer, so I sometimes add an extra teaspoon of cornstarch to compensate. The flavor’s still fantastic, especially when fresh berries aren’t in season.
How long do these tartlets last?
They’re best eaten within 2 days – store them in the fridge in an airtight container. The crust will soften a bit over time, but the flavors actually improve! If you want to prep ahead, I recommend baking the shells and making the filling separately, then assembling right before serving.
Can I make one big tart instead of mini ones?
You sure can! Use a 9-inch tart pan and increase baking time to about 20-25 minutes for the crust. The filling amount stays the same – you’ll just get a thinner layer, which I actually prefer for better crust-to-filling ratio. Beautiful for elegant dinners!
My filling is too runny – what went wrong?
Don’t panic! Two common culprits: not cooking the filling long enough (wait for that glossy, thick texture) or not letting it cool completely before filling the shells. If it’s already in the tartlets, pop them in the fridge for an extra hour – the cornstarch will continue to set as it chills.
35 Irresistible Strawberry Tartlets That Steal Every Show
- Total Time: 1 hour 5 minutes
- Yield: 12 tartlets 1x
- Diet: Vegetarian
Description
Delicious mini strawberry tartlets with a buttery crust and fresh strawberry filling.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- 1 1/2 cups fresh strawberries, diced
- 2 tablespoons strawberry jam
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, butter, and sugar in a bowl until crumbly.
- Add egg yolk and cold water, then knead into a dough.
- Roll out the dough and cut into small circles to fit tartlet pans.
- Press dough into pans and prick the bottoms with a fork.
- Bake for 12-15 minutes until golden. Let cool.
- Mix strawberries, jam, cornstarch, and lemon juice in a saucepan over low heat until thickened.
- Spoon the strawberry filling into the cooled tartlet shells.
- Chill for 30 minutes before serving.
Notes
- Use ripe strawberries for the best flavor.
- Chill the dough before rolling for easier handling.
- Store tartlets in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: strawberry tartlets, mini tarts, dessert recipe