Strawberry Tartlets

Name: Strawberry Tartlets
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams strawberries, washed, dried and hulled; 59 milliliters all-purpose flour; 118 milliliters granulated sugar, plus additional for sprinkling; 1 lemon; 1 lime; 2 Tbsps orange juice, from concentrate (recommended Tropicana) not fresh squeezed; 118 milliliters powdered sugar; 118 milliliters sour cream; 1 Tbsp unsalted butter, melted

Strawberry Tartlets requires around 1 hour and 35 minutes from start to finish. Watching your figure? This vegetarian recipe has 235 calories, 2g of protein, and 3g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have lemon, cream, powdered sugar, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. It works well as a hor d'oeuvre. If you like this recipe, you might also like recipes such as Strawberry Tartlets, Strawberry Tartlets, and Strawberry Brie Tartlets.

Instructions

Watch how to make this recipe.

Special equipment: an offset spatula, a silicon pad, a baking sheet, a small muffin tin

Equipment you will use

Offset Spatula

Baking Sheet

Muffin Tray

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.

Ingredients you will need

Strawberries

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.

Ingredients you will need

Strawberries

Vegetable

Juice

Lemon

Sugar

Lime

Equipment you will use

Peeler

Bowl

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.

Ingredients you will need

Powdered Sugar

Orange Juice

Butter

All Purpose Flour

Sugar

Equipment you will use

Sieve

Bowl

Oven

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.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Baking Sheet

Bake them in the oven until light brown, about 5 to 8 minutes.

Equipment you will use

Oven

Remove the tray from the oven.

Equipment you will use

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.

Ingredients you will need

Strawberries

Pasta Shells

Equipment you will use

Offset Spatula

Muffin Tray

Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick.

Ingredients you will need

Strawberries

Equipment you will use

Frying Pan

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.

Ingredients you will need

Strawberries

Sour Cream