They are just amazingly yummy and delicious and my little brother took a bite of one and yelled out “Go make more! Now!”.
Yes, they were that good.
The pastry is crisp, the strawberries make a little jam all by themselves while they are baking and the icing sugar makes them pretty.
The dough pretty much makes itself in some form of kitchen appliance (such as a food processor or electric mixer), then you roll it into a rough circle, put strawberries in the middle and fold the pastry around them and that’s it! You’re done! 20 minutes in the oven and you’ve got tarts!
For the pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
pinch of salt
1 egg yolk
2 tbsp cold water
For the strawberry filling
2 x 250g punnets of strawberries
3 tbsp sugar
3 tbsp flour
To make the filling, hull and thinly slice the strawberries. Put them in a medium bowl and mix in the flour and sugar and set aside.
To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on a low speed until mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 180 C and line 2 baking trays with parchment paper.
Take the dough out of the fridge and divide it into 4 portions (or 6 portions if you want little tarts).
Roll out each portion of dough until it is quite thin, about 3-4mm. Pace the rounds of dough onto the baking trays.
Put 3-4 large tablespoons of strawberry filling in the centre of each tart, leaving a 4cm border around the edges.
Roughly fold in the edges of the dough so it overlaps and covers only some of the strawberry filling.
Bake for 30-35 minutes, until golden.
Dust with icing sugar and enjoy! Makes 4 medium size tarts.