STRAWBERRY TARTS

Method for Strawberry Glaze:

First rinse cold water over strawberries, cut stems off and if you make 12 tarts take twelve strawberries out and put aside until ready too use. If they are big cut in half. Then take about 6 strawberries and cut in small pieces. 

In a medium saucepan add sugar and 1 cup water, start to boil on a medium heat and add cut up strawberries and let them cook for 5 or 10 minutes to release the redness in to the water. Then in a mason jar add the other ½ cup of water and 2 to 3 tbsp of cornstarch, shake well. 

Add to the hot water and sugar in saucepan and stir until it starts to thicken. Add lemon juice and fold in as well. 

Then add the fresh strawberries and just fold them in to the liquid and remove from heat.

Method for Pastry:

Mix flour, butter (chop in pieces) sea salt and sugar together in a bowl mix with your hand or mixer with a hook, add water mix with fork until crumbled. Put it on the counter top! Then with your hand shape into a ball.

Sprinkle counter top with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even.

Cut out 24 round 4” or 5” pieces and place in 2 greased muffin pans, or make twelve and keep the other roll of pastry dough for another day.

Preheat your oven to 375ºF and bake pastry shells for 15 to 20 minutes or until golden brown.

When baked remove from oven and place on a plate, then add one strawberry and some liquid then top with whipped cream. Enjoy

Method for Cream Filling:

Mix together in a bowl cream cheese, butter and vanilla until smooth, then add confectioner sugar and continue blending until smooth. Then add to a piping bag with a star top. Keep in the fridge until ready to use.