These Mini Strawberry Tarts are a delicious dessert and are so easy to make. With only 4 ingredients, they will quickly become one of your favorite desserts.
What I like about this recipe
While I often gravitate toward chocolate desserts, it’s nice to have something sweet and fruity, too. These mini strawberry tartlets are made with just a few simple ingredients but look impressive enough for a special occasion or dinner party. Plus, they’re the perfect size when you want a sweet treat, but not too much!
Frequently Asked Questions about Mini Strawberry Tarts
Can I make these with fresh strawberries?
You can make your own strawberry jam using fresh strawberries. But given how easy this recipe is, I wouldn’t recommend going to that much trouble. Part of the appeal of these tarts is their simplicity.
My puff pastry isn’t as browned as I would like. How can I make them brown more without overcooking?
Try brushing a bit of beaten egg yolks onto the unfilled edges of the pastry before baking.
If I don’t like puff pastry, can you recommend a different tart base?
One of the more important parts of making your own puff pastry is to ensure you are using cold butter. It helps achieve the “puff” of the puff pastry, and ensures that buttery crust taste puff pastry is known for.
These Mini Strawberry Tarts are fun, easy to make, sweet treat. You only need 4 ingredients!
1 (17.3-oz) pkg. frozen puff pastry, thawed to room temperature
1 cup strawberry jam
1/2 to 3/4 cup powdered sugar
1 to 2 tablespoons half-and-half
1/4 teaspoon vanilla extract (optional)
Preheat oven to 350 degrees F. Line a 9-cup muffin tin with paper muffin liners; set aside.
Unfold puffy pastry sheets, one at a time, onto a work surface. Using a pizza cutter or sharp knife, cut each puff pastry sheet into 9 equal squares for a total of 18 squares. Working in batches, fit pastry dough squares carefully into bottom and up sides of prepared muffin tin. Top each of the tart crusts with a scant tablespoon of strawberry jam. Bake in preheated oven until jam is slightly set and crust is golden brown, 12 to 15 minutes. Transfer to a wire rack to cool; repeat process with paper muffin liners, remaining squares and remaining jam. Let all tarts cool completely.
Combine 1/2 cup powdered sugar and 1 tablespoon half-and-half in a small bowl, adding more powdered sugar and half-and-half, as needed, to achieve desired consistency. Drizzle* over cooled tarts. Store in an airtight container.
An important note about the “look” of these tarts. Depending on how much strawberry jam oozes out onto the paper muffin liners while baking, you may prefer to remove them from the “baking” liners and place in a “clean” liner before serving.
*The best way to drizzle, in my opinion, is to spoon your icing into a zip-loc bag, snip the corner, and drizzle. You get a thinner, prettier drizzle versus trying to spoon the icing on. (Or obviously, you can use a piping bag, if you have one.)
**Variation: If you’d like to make these as Chocolate Strawberry Tartlets, skip the powdered sugar icing. Instead, combine 1/2 cup chocolate chips and 2 tablespoons heavy whipping cream in a small mixing bowl. Microwave on HIGH in 15-second intervals until melted. Drizzle over cooled tartlets.
These easy rolls with a delicious caramel sauce would be a great item for a beginner baker. By using frozen yeasted dough, they take less time but make just as delicious rolls as a from-scratch recipe. I especially love how much they remind me of sticky buns.