Strawberry Tarts
Course:
Breakfast, Dessert
Cuisine:
American
Yield:
4 Servings
Time:
Prep Time: 20 minutes, Cook Time: 35 minutes
INGREDIENTS:
- 1 box of refrigerated pie crusts (two to a package)
- 1-pint fresh strawberries
- 1 cup cherry preserves
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons water
DIRECTIONS:
- Preheat oven to 350°F.
- Roughly chop strawberries, removing stems first.
- Place into a nonstick pan.
- Add preserves.
- Cook on low heat for about 10 minutes; this will cook juice out of berries and thicken to a glutenous substance.
- Let cool.
- While cooling, roll out the pie crusts into two rectangles.
- Cut out four smaller rectangle (about the size of a toaster pastry) from each of the unbaked pie crusts, for a total of eight rectangles.
- Make and egg wash by whisking together the egg with about 1/4 cup water
- Using a pastry brush, brush a little egg wash around the top corner of one pastry at a time, basically "painting" the outer perimeter of the rectangle's inside ridge, before filling.
- Put 2-3 tablespoons filling in the center and disburse out to where your egg wash starts.
- Take another plain rectangle, do the egg wash, and lay it on top of the one with fruit filling.
- Press together and seal with the tines of a fork.
- Place on a baking sheet.
- Cut air holes: 4 cross section slits, just through the top crust.
- Bake for 25 minutes at 350°F.
- Let cool.
- Combine powdered sugar with water in a small bowl, adding water just until it becomes pourable.
- Glaze or frost when cool.
- Add sprinkles or other decorations as desired.