Easy Puff Pastry Strawberry Tarts
When fresh strawberries are in season, there’s no better way to celebrate than with these Easy Puff Pastry Strawberry Tarts by Rosemary Molloy. This quick and versatile dessert combines flaky puff pastry, sweet strawberries, and a touch of Nutella or chocolate for a treat that’s as simple to make as it is delicious. With minimal effort, you’ll have an impressive dessert that’s perfect for spring gatherings, weeknight cravings, or as an elegant addition to any table. Let’s dive into the details and see how you can whip up these delightful tarts in no time.
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Easy Puff Pastry Strawberry Tarts
🍓🥐 Easy, flaky, and oh-so-fruity! These Puff Pastry Strawberry Tarts are a quick way to indulge in dessert heaven. ✨ With golden, buttery pastry topped with sweet, juicy strawberries and a hint of creaminess, each bite is a burst of flavor. 😍 Perfect for tea time, brunch, or satisfying your sweet tooth! 🍴💫
#StrawberryTarts #PuffPastryMagic #EasyDesserts #FlakyAndFruity #SweetIndulgence #DessertLovers #BerryDelicious #BakingMadeSimple #FoodieFavorites #TreatYourself 🍓🥐💖
- Total Time: 35 minutes
Ingredients
- 1 roll puff pastry
- 1½ cups chopped strawberries (200 g)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 8–10 teaspoons Nutella or chocolate spread
- 1/3 cup mini chocolate chips*
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour or spray a medium six-size muffin tin.
- Roll out the puff pastry to about 1/8-inch thickness (or slightly thicker). Use a round cookie cutter to cut six 3½–4-inch circles. Place each circle into the prepared muffin tin, gently pressing down to form a shell. Prick the bottoms with a fork to prevent puffing.
- Blind bake the shells by covering each with parchment paper and adding dried beans or pie weights. Bake for about 10 minutes. Remove from the oven, take off the parchment and weights, and let cool. If the dough still looks raw, bake for an additional 3–5 minutes. If puffed, gently flatten with a small shot glass.
- In a medium bowl, mix chopped strawberries with sugar and lemon juice. Set aside to allow the mixture to macerate.
- Place a teaspoon of Nutella or a few chocolate chips at the base of each tart shell. Divide the strawberry filling evenly among the tarts.
- Bake for 7–10 minutes. Check after 5 minutes, and if the strawberries are browning, tent them lightly with foil to prevent burning. The tarts are ready when the pastry turns golden brown.
- Once baked, sprinkle a few extra chocolate chips on top for a melty garnish. Cool the tarts on a wire rack. Dust with powdered sugar before serving.
Notes
- This recipe yields six tarts using a single puff pastry roll.
- With leftover pastry dough, you can make twisted strips sprinkled with Parmesan cheese as a savory snack.
- Feel free to substitute the strawberries with other fresh or frozen fruits like blueberries, raspberries, or chopped peaches. If using frozen fruit, ensure it’s thawed and drained to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Why You’ll Love These Tarts
- Quick and Easy: Using store-bought puff pastry cuts down on prep time, making this recipe beginner-friendly.
- Customizable: While strawberries are the star, you can substitute with other fruits like blueberries, peaches, or apples for year-round enjoyment.
- Elegant Yet Simple: The beautiful presentation makes these tarts look bakery-worthy without requiring advanced baking skills.
Ingredients
- 1 roll puff pastry
- 1½ cups chopped strawberries (200 g)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 8–10 teaspoons Nutella or chocolate spread
- 1/3 cup mini chocolate chips*
- Powdered sugar for dusting
*Use either Nutella, chocolate chips, or a combination.
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour or spray a medium six-size muffin tin.
- Roll out the puff pastry to about 1/8-inch thickness (or slightly thicker). Use a round cookie cutter to cut six 3½–4-inch circles. Place each circle into the prepared muffin tin, gently pressing down to form a shell. Prick the bottoms with a fork to prevent puffing.
- Blind bake the shells by covering each with parchment paper and adding dried beans or pie weights. Bake for about 10 minutes. Remove from the oven, take off the parchment and weights, and let cool. If the dough still looks raw, bake for an additional 3–5 minutes. If puffed, gently flatten with a small shot glass.
- In a medium bowl, mix chopped strawberries with sugar and lemon juice. Set aside to allow the mixture to macerate.
- Place a teaspoon of Nutella or a few chocolate chips at the base of each tart shell. Divide the strawberry filling evenly among the tarts.
- Bake for 7–10 minutes. Check after 5 minutes, and if the strawberries are browning, tent them lightly with foil to prevent burning. The tarts are ready when the pastry turns golden brown.
- Once baked, sprinkle a few extra chocolate chips on top for a melty garnish. Cool the tarts on a wire rack. Dust with powdered sugar before serving.
Serving Suggestions
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Serve warm or at room temperature for the best flavor.
Notes
- This recipe yields six tarts using a single puff pastry roll.
- With leftover pastry dough, you can make twisted strips sprinkled with Parmesan cheese as a savory snack.
- Feel free to substitute the strawberries with other fresh or frozen fruits like blueberries, raspberries, or chopped peaches. If using frozen fruit, ensure it’s thawed and drained to avoid excess moisture.
These Easy Puff Pastry Strawberry Tarts are a delightful way to enjoy the flavors of spring and summer. Whether you’re hosting guests or treating yourself, this recipe ensures everyone will savor each bite!
