Baked Strawberry Tarts

Lynnda Cloutier


When using a top layer of dough in a pie or tart, holes or slits need to be made so heat doesn’t get trapped inside. Be creative and look around your kitchen for a cutting device. You can use a small shot glass or the top of a bottle. From an old library book

pinch tips: How to Fold Ingredients




1 1/2 lbs. fresh strawberries, stems removed
1 cup powdered sugar
1 tbsp. cornstarch
perfect pie dough, recipe follows
1 egg, beaten
1/4 cup sugar to sprinkle on top
six 2 inch tartlet pans
parchment paper
pie weights or dried beans
pastry bag fitted with 1/3 inch round tip

Directions Step-By-Step

Preheat oven to 375. In large bowl, mix together strawberries, powdered sugar and cornstarch. Set aside for later use. Working on well floured surface, roll out dough to a thickness of about 1/8 inch. Using a 4 inch ring or large cookie cutter, cut out six circles of dough. Cut out another six 3 inch diameter circles. You should have twelve dough circles, six one inch large than the others. Put the six larger dough circles into pans, using your fingers to gently press dough into bottom and up sides. Pour strawberry mixture evenly into each pan. Cut 1 inch hole in center of six smaller dough circles. Put the six smaller circles on top of strawberry mixture and gently crimp together top and bottom layers of dough so pie is sealed all the way around. Mix beaten egg and milk together in small bowl. Brush each top layer of dough with egg mixture and sprinkle on sugar evenly. Refrigerate for 15 minutes. Bake for 30 minutes or til top of pie turns golden brown. Transfer pans to wire rack and let cool for 30 minutes Serve tarts or store in sealed container at room temperature for up to 2 days.
Perfect Pie Dough

2 sticks very cold unsalted butter, cut into cubes (8 oz)
1/4 cup powdered sugar
1 egg
1 T. cold water
1/2 t. salt
2 1/2 cups flour

Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
This is a great dough for any pie. It is especially important not to overwork the dough while preparing it. Make sure that all your ingredients are cold and turn off the food processor after each step.

About this Recipe

Course/Dish: Pies, Fruit Desserts