Strawberry Tartlets uses the fresh strawberries of the season and bakes them into tartlets everyone will love. Delightful.
Does anyone else get giddy when the spring produce starts hitting the grocery stores? It’s definitely when I tend to start over-buying. I just grab anything and everything that looks good, and worry what I’m going to do with it later.
Sometimes this leads to a sad, unremembered leek, or a bag of morels languishing in the back of my fridge, but no matter what, the strawberries are never forgotten. Actually, I have to overbuy when it comes to strawberries, because I know that half of them will end up in my mouth way before I can use them in any recipes.
When my strawberries do make it into a recipe, it better be good! This one is perfect because the strawberries in it are barely cooked---allowing the gorgeous freshness to shine.
The strawberries are combined with lemon zest in these, just to up the brightness, then the mashed berries are spooned into buttery, not-overly-sweet tartlet shells.
Oh AND! These are baby tarts! Why is food so much better in miniature version?! It’s like the cuteness of it somehow vastly improves the flavor. Annnnd I guess it doesn’t hurt that you can have your own personal tartlet to savor and drool over, instead of just a slice :D
But guys, we have to talk about that little dollop of cream on top. It may not look like much, but it totally makes these tartlets! And guess what? It’s actually sour cream!
Wait---I know that sounds kind if weird, but just trust me here! It’s mixed with a bit of dark brown sugar and real vanilla bean leaving you with the most incredible, slightly tangy, sweet, and perfumed deliciousness! I want to put it on everything, ever.
If you wanted, you could make up a big ol’ bowl of it, and serve it with fruits for dipping! It would be the star of any party, that’s for sure.
But on these tarts? It’s magical.
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