Mini Wild Strawberry Tarts Barquettes De Fraises Des Bois Recipe

Name: Mini Wild Strawberry Tarts Barquettes De Fraises Des Bois
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Plain Flour; Caster Sugar; 125g cold unsalted butter; 1 large egg; Strawberry; Creme Fraiche; 20g icing sugar; 1 tsp vanilla extract; 1-2 tbsp ice water

Experience the taste of springtime in Southwest France with these exquisite Mini Wild Strawberry Tarts! Made with delicate fraises des bois (wild strawberries), or your favorite small, seasonal variety, these elegant tarts are a flavor explosion. The buttery pastry crust, subtly sweet cream, and juicy strawberries create a harmonious blend of textures and tastes. Perfect for a romantic dessert, a sophisticated brunch, or a delightful afternoon tea, this recipe is surprisingly easy to follow, whether you use charming barquette tins (small gondola-shaped) or classic round tart tins. Get ready to impress your guests with this stunning and delicious treat!

Prep Time 45 mins

Cook Time 30 mins

Calories 488.2 kcal

Protein 12g

Rating 5.0 (1 Reviews)

Mini Wild Strawberry Tarts Barquettes De Fraises Des Bois

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Wild Strawberry Tarts Barquettes De Fraises Des Bois

Plain Flour
Caster Sugar
125g cold unsalted butter
1 large egg
Strawberry
Creme Fraiche
20g icing sugar
1 tsp vanilla extract
1-2 tbsp ice water

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How to Make Mini Wild Strawberry Tarts Barquettes De Fraises Des Bois

**Make the Pastry:** In a food processor, combine 200g all-purpose flour and 50g granulated sugar. Pulse for 30 seconds.
Add 125g cold unsalted butter, cut into cubes, to the food processor. Pulse until the mixture resembles coarse crumbs.
Add 1 large egg to the food processor. Pulse until the dough just comes together. Add 1-2 tablespoons of ice water, if needed, to form a smooth dough.
Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
**Prepare the Strawberries:** Hull and rinse 250g fraises des bois (or other small strawberries). If the strawberries are not very sweet, toss them with 1 tablespoon of granulated sugar and let them sit for 10 minutes.
**Preheat & Prepare Tins:** Preheat oven to 200°C (400°F/Gas Mark 6). Butter your barquette or round tart tins (approximately 8-10).
**Assemble the Tarts:** Roll out the chilled pastry and line each tin, trimming excess dough. Prick the base of each tart shell with a fork.
**Bake the Shells:** Bake for 15-20 minutes, or until golden brown. Keep a close eye on them and prick again if needed.
**Cool the Shells:** Let the tart shells cool completely in the tins.
**Make the Sugar Syrup:** In a small saucepan, combine 2 tablespoons of granulated sugar and 2 tablespoons of water. Bring to a boil and simmer for 2 minutes. Let cool completely.
**Make the Cream Topping:** In a bowl, whisk together 150g crème fraîche, 20g icing sugar, and 1 teaspoon vanilla extract. Chill until ready to use.
**Assemble & Glaze:** Spread the chilled crème fraîche mixture over the cooled tart shells. Arrange the prepared strawberries on top. Brush the strawberries with the cooled sugar syrup.
**Serve:** Serve the tarts immediately and enjoy!