MINI WILD STRAWBERRY TARTS - BARQUETTES DE FRAISES DES BOIS
Spring in South West France is a gastronomic feast.....all our local markets are overflowing with luscious new vegetables and fruits. My favourites are the little "wild woodland" fraises des bois strawberries, which I am growing in my own garden this year. I thought I would share this pretty way of serving these deliciously sweet strawberries with you - I call them a flavour explosion of strawberry essence! If you cannot get fraises des bois, use seasonal and small strawberries instead. You can buy barquette tins quite easily in France, but if you can't find them locally, this recipe will work equally well with ordinary round tart tins, as I have used for the photo. Alternatively you could make one big tart. (Barquette tins are shaped like small gondola boats!)
Provided by French Tart
Categories Tarts
Time 30m
Yield 8-10 Tarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries.
- Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they're a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost.
- Pre-heat the oven to 200C/400F/Gas 6.
- Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool.
- Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the crème fraiche and chill.
- When you are ready to serve your barquettes/tarts, spread them with crème fraiche mixture; sit the strawberries on top and brush with the glaze.
Nutrition Facts : Calories 488.2, Fat 28.3, SaturatedFat 17.2, Cholesterol 107.4, Sodium 146.2, Carbohydrate 54.1, Fiber 3.5, Sugar 19.9, Protein 6.4
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[email protected]The crust was a bit too crumbly for my taste, but the filling was delicious.
riley hope
[email protected]These tarts were a bit too sweet for my taste, but they were still delicious.
Robert Knight
[email protected]These are the best mini tarts I've ever had! The crust was flaky and the filling was creamy and flavorful.
Austin Poss
[email protected]I made these tarts for a party and everyone loved them! They were the perfect dessert.
ssegoma moses
[email protected]These tarts were easy to make and they looked beautiful. I will definitely be making them again.
Bokamoso Mogale
[email protected]The crust was a bit too crumbly for my taste, but the filling was delicious.
Ali Hosseini
[email protected]These tarts were a bit too sweet for my taste, but they were still delicious.
Daniel Layne
[email protected]These are the best mini tarts I've ever had! The crust was flaky and the filling was creamy and flavorful.
Faiez Ali
[email protected]I made these tarts for a party and everyone loved them! They were the perfect一口サイズのお菓子.
May Barber
[email protected]These tarts were easy to make and they looked beautiful. I will definitely be making them again.
Onalenna Seleke
[email protected]These tarts were delicious! I loved the combination of the strawberries and the goat cheese.
Amaya Mickes
[email protected]The crust was a bit too crumbly for my taste. I think I would have preferred a more sturdy crust.
Mamata Joshi
[email protected]These tarts were a bit too sweet for my taste. I think I would have preferred a more tart filling.
SHOBI PRINCE
[email protected]The only thing I would change about this recipe is to use a different type of cheese. I found the goat cheese to be a bit too strong for my taste.
Nabaggala Zaharah
[email protected]These tarts are so easy to make and they look so impressive. I'm definitely going to be making them again for my next party.
Megs Fales
[email protected]I'm not usually a fan of fruit tarts, but these were surprisingly delicious. The crust was perfectly crispy and the filling was creamy and flavorful.
E Sayed
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved the unique flavor combination of the strawberries and the goat cheese.
Jamal Robert
[email protected]These mini tarts were a delightful treat! The strawberry filling was perfectly balanced between sweet and tart, and the crust was buttery and flaky. I loved the addition of the lemon zest, which added a bright and citrusy flavor.