Strawberries are a favorite Easter food in France and it is believed this is where this recipe originated. If you do not have miniature tart tins you can find mini tart crusts in the freezer section at your local supermarket. Bake the frozen tarts as directed on the package.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
French Style Strawberry Tartlets
1 1/2 C of flour
1/8 t salt
1 t sugar
4 T butter, chilled and cut into pieces
1 egg, lightly beaten
1/2 t vanilla
10 t strawberry preserves
5 fresh strawberries, stems removed and halved
Place the oven temperature at 325 and allow the oven to heat.
Sift the flour, salt and sugar together in a mixing bowl.
Place the butter in the flour mixture.
Use a pastry blender to cut the butter into the dry ingredients until small pea shapes begin to form.
Add the egg and the vanilla to the mixture and mix just until the dough begins to stick together.
Using your hands form the dough into 2 large balls.
Cover each dough ball with plastic wrap and chill for 20 minutes.
Remove the dough and roll out each ball of dough on a lightly floured surface.
Place 10 miniature pie tins upside down over the dough.
Using a sharp knife cut out the dough around the tins.
Place each piece of cut dough in a tin and form in the tin with your fingers.
Bake the pastry for 12 minutes or until the crust is golden brown.
Allow the pastry to cool well before filling.
To fill each pastry place 1 t of the fruit preserves into each crust.
Place a half of strawberry on top.
Place of dollop of whipped cream on top of each strawberry then sprinkle with the chocolate.
Makes 10 servings
Preparation time: approximately 35 minutes
Cooking time: approximately 12 minutes