Strawberry Sauce Tartlets


For the Dough:
220 gr. (1 3/4 cups) all-purpose flour, plus more for rolling
1 tablespoon sugar
1/2 teaspoon salt
150 gr. (2/3 cup) cold unsalted butter, cut into pieces
3 tablespoons ice water
For the Strawberry sauce:
700 gr. (25 ounces) strawberries, hulled
4 tablespoons sugar
3-4 teaspoons freshly squeezed lemon juice
3 tablespoons brandy
1 egg yolk
1 tablespoon milk


Make the dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter, pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water, pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add 1 tablespoon more water). Do not overmix.
Flatten dough into a disk and wrap tightly in plastic. Refrigerate until firm, at least 1 hour (up to 3 days).
Make the Strawberry sauce: Place strawberries, sugar and lemon juice in a middle pot. Cook over medium-low heat, stirring occasionally, until the strawberries soften slightly, about 10 minutes. Drain the strawberries by liquid. Place 1/3 of strawberries (the smallest) in a bowl with half of liquid sauce. Add 1 tablespoons brandy and set aside to accompany the tarts.
Puree 2/3 of strawberrys with a fork and place in a pot with half liquid sauce. Cook over medium heat about 5-6 minutes. Allow to cool and mix 2 tablespoons brandy.
Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 0.5 cm (about 1/4-inch). Using a 10 cm (4 inches) round cookie cutter, cut the dough into circles. Spoon 1 1/2 teaspoon of sauce with pureed strawberries and fold the dough in four sides to form a square. Firmly crimp the corners to avoid cracking. You can also form them in muffins pan.
Brush with beaten egg and milk and bake in a preheated oven at 195 C (400 F) degrees for 30-35 minutes or until golden brown. Remove from the oven and serve lukewarm or room temperature. Sprinkle with powdered sugar and serve with whipped cream or crème fraîche.


Crunchy, buttery tartlets filled with sweet sauce of fresh strawberries. You can almost taste the summer.


about 14 pieces


Wednesday, July 10, 2013 - 10:05am


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