My daughter Taylor checked out Cooking 123 by Rozanne Gold from the library this week. This is an entire cookbook filled with 500 recipes containing only three ingredients. She wanted to make the same French Apple Tarts as Madison did a few months ago. I suggested we change it up and make Strawberry Tarts since they are in season right now. She was so excited since it's her favorite fruit.
I thawed out the puff pastry before picking them up from school, and she got right to work when we arrived home yesterday. She did an excellent job and I'm so thrilled my girls enjoy baking like their Mommy. The tarts were amazing! My girls will be surprised when they open up their snack box at school to find another sweet Strawberry Tart.
1 sheet puff pastry, thawed
1 lb strawberries, hulled and sliced
1 T sugar (optional)
1/4 cup apricot jelly + 1 T water
Preheat oven to 375 degrees. Spray a large non-stick baking sheet with cooking spray.
Sprinkle some flour on work surface and unroll puff pastry. Roll out slightly using a floured rolling pin. Cut the dough in half lengthwise, then into quarters to get 8 rectangles. Transfer to baking sheet. Use the tines of a fork to create a 1/4 inch border around each edge.
Prick the center of each dough so it doesn't puff up when baking.
Arrange strawberry slices on the center of each rectangle in an overlapping pattern, leaving the border clear.
Sprinkle each with a little sugar. Bake for 22-25 minutes, or until edges are golden brown and slightly puffed up.
Meanwhile, heat the apricot jelly and 1 T water. Brush each warm tart with melted jelly. Serve warm or at room temperature. These are great dusted with powdered sugar or drizzled with powdered sugar/vanilla glaze before serving. Enjoy!