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Lee’s Rustic Strawberry Tarts Recipe

These sweet and simply easy individual rustic tarts are made with fresh strawberries and a wonderful buttery crust. Each tart is folded into an individual serving and dusted with powdered sugar after baking. No pastry cream needed for these tarts. Your favorite berries can be substituted for the strawberries.

Prep: 30 minutes | Cook: 30 minutes | Servings: 4 medium-sized tarts

Rustic Strawberry Tarts


For the pastry

  • 1 1/2 cups flour
  • 1/4 cup caster (ultra fine) sugar
  • 1/2 cup + 1 tablespoon cold butter, cubed
  • pinch of salt
  • 1 egg yolk
  • 2 tablespoons cold water
  • powdered sugar, for dusting tarts after baking

For the strawberry filling

  • 1 pound of fresh strawberries, hulled and thinly sliced
  • 3 tablespoons caster sugar
  • 3 tablespoons flour


  1. To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on a low speed until mixture resembles coarse breadcrumbs.
  2. Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together, roll into ball and then flatten into a disc. Wrap it in plastic wrap and refrigerate for 15 minutes.
  3. To prepare the filling, put the hulled, sliced strawberries in a medium bowl with the sugar and flour. Set aside.
  4. Preheat the oven to 325°F and line two baking sheets with parchment paper.
  5. Take the chilled dough out of the fridge and divide it into 4 portions (or 6-8 portions for smaller tarts). On a lightly floured surface, roll out each portion of dough until it is fairly thin, about 1/8 inch. (I wouldn’t go much thinner than that because the strawberries will release quite a bit of juice while cooking and you will want your pastry to hold it.) Place the rounds of dough on the baking trays.
  6. Spoon strawberry filling in the center of each tart, about 3-4 tablespoons if making 4 medium-sized tarts (less if making smaller tarts). Leave about a 1-1/2 inch border around the edges (less for smaller tarts). Roughly fold in the edges of the dough so it overlaps and covers only some of the strawberry filling.
  7. Bake for 30-35 minutes, until golden. Dust with powdered sugar.

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