individual strawberry tarts
photo by Jennifer Johnson
2 cups strawberries, hulled, stemmed, and sliced
2 tablespoons sugar, or to taste
2 tablespoons cornstarch
Juice from 1/2 lemon
Pinch kosher salt
Flour, for dusting
1/2 package frozen puff pastry, thawed
1 tablespoon unsalted butter, cut into 4 pieces
1 large egg
Fresh whipped cream, for serving
Turbinado sugar, for garnish
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a bowl, combine strawberries, sugar, cornstarch, lemon juice, and salt.
Lightly dust a work surface with a bit of flour. Unroll puff pastry and roll out slightly, making sure it’s even. Using a 5-inch cookie cutter, cut out 4 circles. Gently stretch to about 5 1/4 inches and place on prepared baking sheet.
Divide strawberries into centers of each pastry, leaving about a 1-inch border along outside edges. Place 1 piece of butter on top of each fruit mixture.
Starting with one pastry, begin to fold edges up, pinching gently to mostly enclose strawberries. Strawberries will still be exposed when you’re finished, with a border around them. Repeat with remaining 3 tarts.
In a small bowl, beat egg with 1 tablespoon water. Brush outside edge of each tart with egg wash and sprinkle tops of strawberries with a bit of turbinado sugar. Bake for about 5 minutes. Check puff pastry and if edges have fallen slightly, remove baking sheet from oven and gently reshape puff pastry back into a circle. Bake for another 5 minutes and check/reshape again. Bake for another 10 minutes, until tarts are browned around edges and on bottom. Remove and allow to cool slightly. Top each with a dollop of whipped cream and serve.