These festive miniature tarts celebrate fresh strawberry season. This recipe is versatile for any fresh berries. You can prepare the tart dough in advance and bake the crusts to fill just in time for any gathering or special occasion.
To make the dough by hand, combine the flour and salt in a mixing bowl. Cut in the butter using two knives or your fingers. When it resembles gravel, add the egg mixture and use a fork to blend into a firm dough with nearly all of the flour incorporated. Turn the dough onto a lightly floured counter top and gently knead and fold it a few times to make a smooth and uniform dough.
To make the dough in a food processor, pulse the flour and the salt in the bowl to blend. Add the butter and pulse about 6 times until the butter pieces are gravel sized. Add the egg mixture and pulse just until the dough comes together.
Divide the dough into 6 equal pieces and roll each into a ball. Press or roll the dough into a round 1/2 larger than the wide mouth jar lid. Press the dough into the bottom of the lid and up the sides to form a crust. Use a fork or your fingers to form the edge.
Arrange the tart shells onto a baking sheet and freeze for at least 20 minutes before baking. You can complete this step 1 day in advance.
Preheat the oven to 425 degrees F. Poke the bottom of the tarts crusts with a fork in a few places to prevent it from puffing up while baking. Line the crusts with muffin tin cups and fill with dry beans or pie weights.
Bake the crusts for 10 minutes, then remove the weights and liners. Bake until lightly golden brown, about 10 minutes more. Transfer to a baking rack to cool completely. Then, lift off the rings and remove the bottoms.
To complete the tarts, spoon in the yogurt and top with whole or sliced strawberries.
To glaze your tarts and make them shiny, melt the jelly in a small dish in the microwave for about 15 seconds. Use a pastry brush to lightly glaze the strawberries and allow 15 minutes to set before serving.
Copyright 2021 Lynne Curry