Celebrate Spring with Strawberry Tartlets
After such a dreadful winter, it was a joy to find fragrant strawberries at the market…surely a sign of spring! I snatched up a couple boxes of the ruby berries as the wheels started turning in my sugar-deprived brain. I knew dessert was in order, and fresh strawberry tartlets came to mind.
I rolled out the pastry crust, cut a few circles of dough, fit them in my tart pans and prebaked them. The rest was a piece of cake…or pie as the case may be. Cream cheese, sugar and a bit of lemon juice were beaten till smooth, then incorporated into freshly whipped cream. There was plenty of filling for each of my four tarts, plus enough for left in the bowl for quality control. Thank goodness it passed the scrumptious test. Berries can be arranged on top of each tart in any manner you’d like. I arranged sliced berries on two and halved berries on the rest. A simple glaze of melted red currant jelly provided the elegant sheen. Easy, peasy.
As Bill finished up the last one, he gushed, “These were really, really good. I could eat a hundred of them.” I can only imagine how they’d be with peak of the season berries.
- 1¼ cups flour
- 3 tablespoons Dixie Crystals Sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold butter, diced
- 2 tablespoons cold shortening, diced
- ¼ cup ice water
- 2 ounces cream cheese, at room temperature
- ⅓ cup Dixie Crystals Sugar
- 1 tablespoon fresh lemon juice
- ½ cup whipping cream
- Fresh strawberries(12-16 depending on size)
- 2 tablespoons red currant jelly (or other red jelly)
- Put flour, sugar and salt into the bowl of a food processor and pulse to mix. Add butter and shortening and pulse till the butter is the size of peas. Add water and pulse till dough comes away from sides of bowl and forms a ball. Wrap dough in plastic wrap and chill for at least 30 minutes.
- After dough has chilled, roll out on lightly floured surface, then cut big enough rounds to fit into four 4½ diameter tart pans. Remove excess dough. Chill filled tart pans if dough has softened.
- Preheat oven to 375º.
- Line tart pans with non-stick foil and fill with beans or ceramic pie weights. Bake for about 10 minutes, then remove the foil, prick the bottoms of the tarts with a fork and bake for another 15 minutes or till tart shells are lightly browned. Cool.
- Make filling. With hand mixer, beat cream cheese, sugar and lemon juice till light and fluffy. In another bowl, whip the cream to stiff peaks and combine with the cream cheese mixture. Spread into cooled tart shells. Top with sliced or halved strawberries. Gently warm jelly in the microwave. Brush jelly over berries, then chill tarts for 30-60 minutes before serving.
Make sure to check out the Dixie Crystals Brownie Dessert Contest. There are generous gift card prizes as well as reimbursement for a full pass to the Food and Wine Conference this summer in Orlando for the top 3 winners! I’m going to enter, and you should, too!!!
And make sure to check out all the amazing desserts sweetened with Dixie Crystals created by my Sunday Supper friends:
- Blueberry Buckle Coffee Cake by Neighborfood
- Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
- Chewy Lemon Sugar Cookies by Alida’s Kitchen
- Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
- Flan in Moscato Wine Sauce by Family Foodie
- Gluten-Free Deep Dish Carrot Cakes for Two by Cupcakes & Kale Chips
- Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
- Lemon Cornmeal Sandwich Cookies by girlichef
- Lemon Roulade by Hezzi-D’s Books and Cooks
- Lime Sugar Cookies by Magnolia Days
- Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
- Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
- Mixed Berry Crumble by The Dinner-Mom
- No-Bake Banana Split Dessert Cups by The Weekend Gourmet
- Poached Pear Bread by Momma’s Meals
- Springtime French Macarons by Hip Foodie Mom
- Strawberry Lemonade Cupcakes by The Foodie Army Wife
- Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings
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