Strawberry Hill Tartelettes Recipes

STRAWBERRY TARTLETS

Steps:

• Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
• In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
• Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
• Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
• Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
• When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.

STRAWBERRY HILL TARTELETTES

Steps:

• Combine strawberries and sugar in a bowl. Set aside for topping.
• Mix mascarpone cheese, 1/4 cup confectioners' sugar, ricotta cheese, and vanilla extract in another bowl. Set aside for filling.
• Whip remaining confectioners' sugar and heavy cream together in a bowl using an electric mixer until soft peaks form. Place whipped cream in a pastry bag and refrigerate.
• Line up tart shells and fill each one with ricotta cheese mixture. Top each with strawberry mixture and swirl chilled whipped cream on top.

STRAWBERRY HILL TARTELETTES

Steps:

• Combine strawberries and sugar in a bowl. Set aside for topping.
• Mix mascarpone cheese, 1/4 cup confectioners' sugar, ricotta cheese, and vanilla extract in another bowl. Set aside for filling.
• Whip remaining confectioners' sugar and heavy cream together in a bowl using an electric mixer until soft peaks form. Place whipped cream in a pastry bag and refrigerate.
• Line up tart shells and fill each one with ricotta cheese mixture. Top each with strawberry mixture and swirl chilled whipped cream on top.

STRAWBERRY TARTS

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.